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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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Chicken Teriyaki
$0.00 Cooking FeeRated 5 out of 5 based on 15 reviews.
Rated 5.00 out of 5
Up to 10 servings
Chicken Teriyaki

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 75 customer ratings
(15 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 15 reviews.
Serving Size: 4.5 ounces

Dairy Free
A classic Japanese dish made with grilled chicken thighs, topped with a delicately sweet soy-based sauce. Pair with plain or fried rice and one of our many vegetable side dishes. Chicken can also be cooked in a pan on the cooktop if a grill is not available.

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

Instructions
Marinate Chicken
Mix marinade ingredients in a large bowl.
Pierce chicken thighs with a fork several times on each side and place in the bowl of marinade.
Teriyaki Sauce
While grill is heating add teriyaki sauce ingredients to a small saucepan and bring to a boil. Turn heat down to low and let simmer until sauce thickens up a bit, about 5 minutes.
When ready to cook, drain chicken, discarding marinade. Grill chicken, turning once until chicken is cooked through. Brush with teriyaki sauce and continue cooking a few minutes more. Plate and serve with additional teriyaki sauce.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
Marinade
3/4 cup soy sauce
1/4 cup sake
1/4 cup mirin sweet cooking wine
2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
Teriyaki Sauce
1 1/3 cup soy sauce
1/2 cup sake
1/2 cup mirin
2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
1 1/2 cup granulated sugar
Chicken
3 pound boneless skinless chicken thigh

Cooking Tools Required
Cutting board, Grater, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Reheat on grill, saute pan or heat covered in the microwave at reduced power.

Nutrition
Calories: 230kcal | Carbohydrates: 12g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 1594mg | Potassium: 389mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 33IU | Calcium: 18mg | Iron: 2mg | Phosphorus: 288mg

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Yakitori Chicken
$0.00 Cooking FeeRated 4.8 out of 5 based on 7 reviews.
Rated 4.83 out of 5
FSA/HSA eligible
Up to 10 servings
Yakitori Chicken

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Recipe adapted from:
An Le

Rated 4.9 out of 5 based on 34 customer ratings
(7 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 7 reviews.
Serving Size: 1 skewer

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 Nut Free Paleo Refined Sugar Free
Weekday protein. Simple, Tasty and nutritious, both adults and kids love it!

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

Instructions
In a small sauce pan, combine soy sauce, mirin, sake, maple syrup, garlic, and ginger.
Bring to a simmer and cook for 5 minutes. Let cool down
Place chicken in a zip lock bag or in a mixing bowl and pour over the sauce.
Marinate for at least 15 minutes.
Skewer chicken, alternating each, so you have 4-5 pieces of chicken on 1 skewer. Place skewers on a heavy-duty rimmed sheet pan. Place pan under broiler or in a grill and broil or grill chicken about 4 minutes per side.
Garnish with thinly sliced green onions.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook10

Passive15

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
10 each 5-inch bamboo skewer soaked in warm water for 30 minutes
3 pound boneless skinless chicken thigh cut into bite-size pieces
1 cup tamari sauce or dark soy sauce
1/2 cup mirin
3 tablespoon dry sherry or sake, optional
2 tablespoon maple syrup
6 clove garlic grated or smashed
1 teaspoon fresh ginger
2 tablespoon green onion for garnish

Cooking Tools Required
Cutting board, Food storage containers, Grill, Grill Pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Refrigerator, Saucepan, Sharp Knives, Tongs

Reheating/Serving Instructions
Microwave on power level 5 for 1 minute. Flip and add another minute

Nutrition
Calories: 347kcal | Carbohydrates: 10g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 1492mg | Potassium: 344mg | Fiber: 1g | Sugar: 6g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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

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Recipe adapted from:
Mayumi Tavalero

Rated 4.3 out of 5 based on 13 customer ratings

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

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

Benihana® Style Fried Rice quantity

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

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

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size6

Ingredients

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

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

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

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

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Crispy Baked Tofu
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
Up to 10 servings
Crispy Baked Tofu

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Recipe adapted from:
Cookie and Kate

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 3 1/2 ounces

Dairy Free Refined Sugar Free Vegan Vegetarian
Even tofu skeptics love this tofu. Try it, and you will see!
https://cookieandkate.com/how-to-make-crispy-baked-tofu/#tasty-recipes-24123-jump-target

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https://cookieandkate.com/how-to-make-crispy-baked-tofu/#tasty-recipes-24123-jump-target

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

Instructions
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
36 ounce extra-firm tofu
3 tablespoon extra-virgin olive oil
3 tablespoon tamari sauce
3 tablespoon cornstarch or arrowroot starch

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

Reheating/Serving Instructions
Heat in a saute pan over medium heat until heated through.

Nutrition
Calories: 106kcal | Carbohydrates: 5g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 366mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Calcium: 33mg | Iron: 1mg

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Brown Rice
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Brown Rice

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Soy Free Vegan Vegetarian
Delicious side dish and super tasty!

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Instructions
Heat pot over medium heat
Add oil, swirling to coat pan
Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes
Add broth, water, and salt
Bring to a boil
Reduce to low and simmer with lid on
Simmer until water has been absorbed, about 40-45 minutes
Remove from heat, keep lid on, and let rice sit 19 minutes
Remove lid and fluff with fork
Fold in parsley

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 teaspoon extra virgin olive oil
2 cup long grain brown rice
3 cup low sodium vegetable broth
2 cup water
½ teaspoon Kosher salt
¼ cup Italian parsley chopped, optional

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Serve with any dish you prefer and enjoy! Reheat in the microwave until 145 degrees or stovetop with a smidge of water, until desired warmth.

Nutrition
Calories: 145kcal | Carbohydrates: 30g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

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Naan Bread
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
Up to 10 servings
Naan Bread

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Recipe adapted from:
Kate Hackworthy

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

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.

Egg Free Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegetarian
Once you make this naan bread recipe, I’m sure you’ll never want to buy pre-made ones again. Just mix the four ingredients and knead them for a few minutes to bring it together, then roll it out and pan fry. It's a yeast free bread that's light, fluffy and tasty!
https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/

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https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/

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

Instructions
Mix all ingredients together in a large bowl. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour.
Divide it into ten equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter or so. Tip - roll out one naan while another is cooking. If you roll them all out first, then they could get warm and stick to the counter.
Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
Best eaten on the same day. If making ahead, warm them up in the oven before serving.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 cup all-purpose flour or gluten-free flour and adjust the amount as it might absorb the yogurt differently
2 1/2 cup plain Greek yogurt or dairy free for vegan
4 teaspoon baking powder
1/2 teaspoon Kosher salt

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
REHEAT - to desired temperature using your preferred heating method. STORAGE - the naan dough can be made up to 3 days ahead. Just keep in the fridge until ready to roll and cook. Keep leftovers in the fridge and reheat in a frying pan or in the toaster. It makes them crispier and still delicious.

Nutrition
Calories: 220kcal | Carbohydrates: 41g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 315mg | Potassium: 148mg | Fiber: 1g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 3mg

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

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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.

Dairy Free Egg Free Gluten Free Vegetarian
This colorful salad pairs well with a variety of dishes including Korean Beef Lettuce Wraps.

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

Instructions
Place cabbage, red onion, and carrot in a large bowl. Toss to combine.
In a small bowl whisk together the remaining ingredients.
Pour dressing over cabbage mixture, tossing well to coat. To enhance the flavors even more, refrigerate for 10-30 minutes, if time allows.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
5 cup green cabbage thinly sliced
½ cup red onion thinly sliced
½ cup carrot grated
3 tablespoon rice vinegar unseasoned
1 tablespoon mayonnaise
1 tablespoon granulated sugar
1 teaspoon Kosher salt
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds

Cooking Tools Required
Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Refrigerator, Sharp Knives, Tongs, Whisk

Nutrition
Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 250mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 544IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

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Vegetable Sushi Roll
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Vegetable Sushi Roll

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1/2 roll, about 4 pieces

Dairy Free Egg Free Gluten Free Nut Free Oil Free Vegan Vegetarian
This sushi roll is made with spinach, shiitake mushrooms, carrots, and cucumber. It's best eaten the same day it's prepared.

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Instructions
Cook rice according to package directions.
Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
plastic wrap for covering rolling mat (optional)
5 sheet nori sheet
1 bunch spinach blanched and squeezed dry into thin strips
5 dried shiitake mushroom rehydrated, sliced into 1/4 inch strips
2 carrot blanched, then sliced into pencil sized pieces
1 cucumber peeled and sliced into pencil sized pieces
2 teaspoon wasabi
Optional for serving:
pickled ginger
soy sauce
wasabi
For the sushi rice:
2 cup medium-grain white rice
½ cup seasoned rice vinegar

Cooking Tools Required
9x13 inch glass baking dish, Saucepan with lid

Reheating/Serving Instructions
If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.

Nutrition
Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

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Extra Vegetable Fried Rice
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Extra Vegetable Fried Rice

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Recipe adapted from:
Cookie and Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Nut Free Refined Sugar Free Vegetarian
If you prefer more vegetables than rice, this tasty recipe is perfect for you, plus it offers a variety of seasonal veggies. Please note for larger servings a large wok is a must.
https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target

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https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target

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

Instructions
Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 1/2 teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.

Cook Times

Active Prep35

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 cup medium grain brown rice cooked according to package directions
5 tablespoon avocado oil divided
4 egg whisked together
2 white onion small, finely chopped
4 carrot medium, finely chopped
1 cup snow peas
1 cup broccoli cut into very small pieces for quick cooking
1 cup red bell pepper
1 cup frozen green peas
1/2 teaspoon Kosher salt more or less to taste
2 tablespoon fresh ginger grated
4 clove garlic large, pressed or minced
Pinch crushed red pepper
2 cup baby kale
6 stalk green onion chopped
2 tablespoon low-sodium soy sauce
2 teaspoon toasted sesame oil
Optional for serving:
chili-garlic sauce

Cooking Tools Required
Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wok

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

Nutrition
Calories: 251kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 289mg | Potassium: 414mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6323IU | Vitamin C: 56mg | Calcium: 88mg | Iron: 2mg

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Chicken Teriyaki-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Chicken Teriyaki-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4.5 ounces

Dairy Free Egg Free Gluten Free Low FODMAP Nut Free
A classic Japanese dish made with grilled chicken thighs, topped with a delicately sweet soy-based sauce. Pair with plain or fried rice and one of our many vegetable side dishes. Chicken can also be cooked in a pan on the cooktop, if a grill is not available.

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

Instructions
Marinate Chicken
Mix marinade ingredients in a large bowl.
Pierce chicken thighs with a fork several times on each side and place in the bowl of marinade.
Teriyaki Sauce
While grill is heating add teriyaki sauce ingredients to a small saucepan and bring to a boil. Turn heat down to low and let simmer until sauce thickens up a bit, about 5 minutes.
When ready to cook, drain chicken, discarding marinade. Grill chicken, turning once until chicken is cooked through. Brush with teriyaki sauce and continue cooking a few minutes more. Plate and serve with additional teriyaki sauce.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
Marinade
3/4 cup gluten free soy sauce
1/4 cup sake
1/4 cup mirin sweet cooking wine
2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
Teriyaki Sauce
1 1/3 cup gluten free soy sauce
1/2 cup sake
1/2 cup mirin
2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
1 1/2 cup granulated sugar
Chicken
3 pound boneless skinless chicken thigh

Cooking Tools Required
Cutting board, Grater, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Reheat on grill, saute pan or heat covered in the microwave at reduced power.

Nutrition
Calories: 230kcal | Carbohydrates: 12g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 1598mg | Potassium: 389mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 33IU | Calcium: 18mg | Iron: 2mg | Phosphorus: 288mg

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Garlic Sesame Tofu
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Garlic Sesame Tofu

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Recipe adapted from:
Claire Cary

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounces

Dairy Free Egg Free Gluten Free Nut Free Vegan Vegetarian
This flavorful crispy baked tofu is tossed with a soy-maple glaze. A dish the whole family will enjoy! Great with steamed broccoli and rice.
https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897

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https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897

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

Instructions
Preheat the oven to 400 Fahrenheit.
Drain the excess liquid from the tofu and dry it off with a towel.
Cut into 1 inch cubes and add to a large bowl. Toss with the soy sauce.
Toss with the cornstarch, then the breadcrumbs until all pieces are evenly coated.
Add to the baking tray and bake for 30-35 minutes or until golden brown.
During the final 10 minutes, prep the sauce.
Mince the garlic and saute with 1 tbsp neutral oil in a small saute pan for 2-3 minutes or until lightly browned.
Add in the soy sauce, honey or maple syrup, rice vinegar, 2 tbsp of water and sesame oil.
Whisk together the cornstarch and other 2 tbsp of water in a bowl and add to the pan.
Heat over low heat for 3-5 minutes or until the sauce bubbles and thickens.
When the tofu is done, toss with the sauce. Garnish with sesame seeds if desired.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook35

Passive0

Recipe Serving Size10

Ingredients

Ingredients
Tofu
3 tablespoon low-sodium soy sauce or tamari sauce
42 ounce extra firm tofu
3 tablespoon corn starch
9 tablespoon gluten-free breadcrumbs
Sauce
1 cup low-sodium soy sauce or tamari
6 teaspoon toasted sesame oil
3 tablespoon rice vinegar
6 tablespoon maple syrup
3 tablespoon corn starch
12 tablespoon water divided
15 clove garlic
3 tablespoon extra virgin olive oil

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Spatula

Reheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or

Nutrition
Calories: 248kcal | Carbohydrates: 28g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1169mg | Potassium: 335mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

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Plain Medium Grain White Rice
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Plain Medium Grain White Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3/4 cup cooked rice

Dairy Free Egg Free Gluten Free
Medium grain white rice is traditionally served in Japanese and Korean cuisines.

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Instructions
Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
Combine rice and measured water in a medium saucepan (about 2 quarts)
Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 20 minutes.
When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
Use a fork to fluff the rice just before serving.
Tips on cooking rice:
Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.
Important:
Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook20

Passive10

Total Time35 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 1/2 cup medium grain white rice
2 cup water

Cooking Tools Required
Fine-Mesh Strainer, Forks, Measuring cups and spoons, Saucepan with lid, Top Stove

Reheating/Serving Instructions
Heat in the microwave, covered, on high power until heated through.

Nutrition
Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 15mg | Iron: 1mg

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Sesame Jasmine Rice
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Sesame Jasmine Rice

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Recipe adapted from:
Beth - Budget Bytes

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
This simple but flavorful rice pairs well with any of your Southeast Asian inspired meals, and can really make your meal pop. Pair with chicken yakitory or stir fry dishes.

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Instructions
Mince the garlic and add it to a medium sauce pot with the butter. Sauté the garlic for 1-2 minutes over medium heat, or just until the garlic begins to soften and becomes very fragrant.
Add the rice to the pot and continue to stir and cook for 2-3 minutes more to toast the rice.
Carefully add the water and soy sauce, then give the pot a brief stir to combine. Place a lid on the pot, turn the heat up to high, and allow it to come to a full boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes.
After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid in place, for 5 minutes. After 5 minutes, remove the lid and fluff the rice with a fork. Drizzle the toasted sesame oil over top, add the sesame seeds, and gently fold the rice until the sesame oil and seeds are distributed throughout.
Garnish with green onion, and serve warm.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 cup jasmine white rice
4 cup water
3 tablespoon butter
3 tablespoon soy sauce
3 clove garlic minced
1.5 tablespoon sesame oil
3 teaspoon sesame seeds
Garnish
2 stalk green onion

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in microwave, covered, on high heat until warm.

Nutrition
Calories: 260kcal | Carbohydrates: 45g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 337mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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Sweet Potato Paratha
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Sweet Potato Paratha

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Recipe adapted from:
Kaiser Permanente

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1-2 parathas

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Sweet Potato Paratha is a delicious Indian flatbread prepared with mashed sweet potato, wheat flour, and Indian spices.
https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/sweet-potato-paratha/

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https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/sweet-potato-paratha/

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Instructions
Boil potatoes (cook until soft enough to be mashed).
To make the dough, mix the flour and nigella seeds in a bowl. Add a little water at a time and knead the dough by hand or in a food processor with half-moon shaped blades, by pulsing. Cover dough and set it aside.
When potatoes are cooked, mash in a bowl or pot. Add all the rest of the stuffing ingredients and mix well.
Divide the dough into however many balls for the servings selected and flatten them into dough-patties by smearing them with dry flour.
Divide filling into the number of servings selected and then fill each patty and bring the edges together in the center to make balls.
Flatten them and roll them out with a rolling pin, keeping them ½ cm thick.
Preheat a flat griddle. Place paratha on heated griddle and cook until browned on one side. Flip and cook until browned on the other side.
Optional for serving:
Chutney

Cook Times

Active Prep30

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
Dough:
4 cup whole wheat flour
2 cup water
1/2 teaspoon Nigella seeds
Filling:
4 each sweet potato peeled and cubed
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 teaspoon ground cumin regular or roasted
2 stalk green onion
2 tablespoon fresh cilantro
2 teaspoon fresh lemon juice
1 teaspoon sea salt

Cooking Tools Required
12-inch nonstick skillet, 5-quart saucepot, Cutting board, Food Processor, griddle, Measuring cups and spoons, Mixing bowls, Potato Masher, Rolling Pin, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 10 minutes or on the cooktop in a pan over medium heat.

Nutrition
Calories: 244kcal | Carbohydrates: 53g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 286mg | Potassium: 492mg | Fiber: 8g | Sugar: 4g | Vitamin A: 12860IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg

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Teriyaki Turkey Bowl with Broccoli
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Teriyaki Turkey Bowl with Broccoli

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Heart Healthy Nut Free
This teriyaki-inspired turkey bowl pairs lean ground turkey with steamed broccoli for a balanced, fiber-rich meal.

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

Instructions
Cook the brown rice according to package instructions
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.
In a large skillet, heat avocado oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
Add the garlic powder, black pepper, rice vinegar, and teriyaki sauce to the turkey, stirring to combine. Let it simmer for 2-3 minutes.
Serve the cooked turkey mixture over the cooked rice, with steamed broccoli on the side. Garnish with sesame seeds and red pepper flakes, if desired.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound ground turkey
3 cup broccoli florets
3 tablespoon low-sodium teriyaki sauce
1 tablespoon avocado oil
1 tablespoon rice vinegar
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup brown rice
Optional for garnish:
1 tablespoon sesame seeds
1/4 teaspoon crushed red pepper

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

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

Nutrition
Calories: 381kcal | Carbohydrates: 44g | Protein: 34g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 602mg | Potassium: 732mg | Fiber: 4g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 61mg | Calcium: 76mg | Iron: 3mg

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Vegetable Sushi Roll-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Vegetable Sushi Roll-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 roll, about 4 pieces

Dairy Free Egg Free Gluten Free Low FODMAP Nut Free Oil Free Vegan Vegetarian
This sushi roll is made with spinach, red bell peppers, carrots, and cucumber. It's best eaten the same day it's prepared.

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Instructions
Cook rice according to package directions.
Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
plastic wrap for covering rolling mat (optional)
bamboo rolling mat
5 sheet nori sheet
1 bunch spinach blanched and squeezed dry into thin strips
1 red bell pepper sliced into 1/4 inch strips
2 carrot blanched, then sliced into pencil sized pieces
1 cucumber peeled, sliced into pencil sized pieces
Optional for serving:
pickled ginger
gluten free soy sauce
wasabi
For the sushi rice:
2 cup medium-grain white rice
½ cup seasoned rice vinegar

Cooking Tools Required
9x13 inch glass baking dish, Saucepan with lid

Reheating/Serving Instructions
If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.

Nutrition
Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

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Garlic Butter Cashew Chicken
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Garlic Butter Cashew Chicken

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Recipe adapted from:
Tieghan Gerard

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces plus 1 cup cooked rice

Postpartum Pregnancy
This colorful garlic butter cashew chicken is inspired by everyone’s favorite restaurant-style cashew chicken. Only this is made healthier, quicker, and with a few tweaks that make it unique and even more delicious. The chicken (or use ground pork) and cashews are cooked in a golden buttery sweet-spicy sauce until caramelized around the edges. It’s saucy, salty, tangy-sweet, and has just the right amount of spice.
https://www.halfbakedharvest.com/cashew-chicken/

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https://www.halfbakedharvest.com/cashew-chicken/

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Instructions
Cook rice according to package directions.
To make the sauce. Combine all ingredients in a glass jar.
In a large skillet, combine the oil, chicken, cornstarch, paprika, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the chicken gets crispy.
Pour over 2/3 of the sauce. Cook until the sauce thickens slightly. Then, add the broccoli and pickled ginger. Cook another 2-5 minutes. Remove from the heat.
Serve the chicken, broccoli, and remaining sauce over bowls of rice. Top with sesame seeds and green onion.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size4

Ingredients

Ingredients
11/2 cup jasmine rice cooked according to package directions
For the sauce:
1/2 cup hoisin sauce
1/4 cup tamari or soy sauce
1-2 tablespoon pure maple syrup
2 tablespoon apple cider vinegar
1 tablespoon sriracha
1/3 teaspoon freshly ground black pepper
1/3 teaspoon crushed red pepper more or less to taste
For the cashew chicken:
3 tablespoon sesame oil or olive oil
1 1/2 pound ground chicken
1 tablespoon cornstarch or arrowroot starch
1 teaspoon paprika
1 1/2 cup broccoli florets
3 tablespoon salted butter
3-4 clove garlic chopped
1 tablespoon fresh ginger chopped
1 cup cashews
1/3 cup pickled ginger
Garnish:
4 stalk green onion chopped
1 tablespoon sesame seeds

Cooking Tools Required
12-inch nonstick skillet, Cutting board, jar with lid, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Tongs, Wooden Spatula

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

Nutrition
Calories: 830kcal | Carbohydrates: 58g | Protein: 42g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 1648mg | Potassium: 1485mg | Fiber: 5g | Sugar: 16g | Vitamin A: 892IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 5mg

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Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Lower Carb Nut Free
With this selection you'll get two different ground turkey dishes with 4 servings each. First, enjoy a no-wrapper, fiber-rich, and satisfying Naked Wonton Soup. Your second dish is a teriyaki-inspired turkey bowl that pairs lean ground turkey with steamed broccoli for a balanced, fiber-rich meal.

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Instructions
For the soup:
In a large pan, heat sesame oil over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until fully browned (about 6-8 minutes).
Add garlic and ginger to the pan with the turkey. Stir and cook for another 1-2 minutes until fragrant.
In a large pot, bring the chicken broth to a simmer over medium heat. Add the cooked turkey mixture, soy sauce, and rice vinegar. Stir to combine. Add the sliced mushrooms, shredded carrots, and kale. Simmer for 5-7 minutes until the vegetables are tender.
Ladle the soup into bowls. Garnish with chopped green onions. Serve immediately and enjoy this heart-healthy, filling soup!
For the teriyaki bowl:
Cook the brown rice according to package instructions
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.
In a large skillet, heat avocado oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
Add the garlic powder, black pepper, rice vinegar, and teriyaki sauce to the turkey, stirring to combine. Let it simmer for 2-3 minutes.
Serve the cooked turkey mixture over the cooked rice, with steamed broccoli on the side. Garnish with sesame seeds and red pepper flakes, if desired.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook35

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the soup:
1 pound lean ground turkey
4 cup low-sodium chicken broth
1 tablespoon sesame oil
2 clove garlic minced
1 tablespoon fresh ginger grated
1 cup kale chopped
1/2 cup white mushroom sliced
1 tablespoon low-sodium soy sauce
1/4 cup green onion chopped
1/2 cup carrot shredded
1 tablespoon rice vinegar
For the teriyaki bowl:
1 pound ground turkey
3 cup broccoli florets
3 tablespoon low-sodium teriyaki sauce
1 tablespoon avocado oil
1 tablespoon rice vinegar
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup brown rice
Optional for garnish:
1 tablespoon sesame seeds
1/4 teaspoon crushed red pepper

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Steamer Basket, Top Stove, Wooden Spatula

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

Nutrition
Calories: 298kcal | Carbohydrates: 25g | Protein: 33g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 445mg | Potassium: 711mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1890IU | Vitamin C: 34mg | Calcium: 59mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Postpartum (121)
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