Medically tailored meals

Add to my favorites

Italian Roasted Vegetables with Optional Parmigiano Cheese
$0.00 Cooking FeeRated 5 out of 5 based on 16 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Italian Roasted Vegetables with Optional Parmigiano Cheese

Add to my favorites

Recipe adapted from:
Syd Bailey

Rated 5 out of 5 based on 80 customer ratings
(16 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 16 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 Egg Free Gluten Free Lower Carb Mediterranean Diet Reduced Fat Vegan Vegetarian
These vegetables are roasted in a hot oven for lots of extra flavor! Note: This recipe requires 2 sheet pans for 6 or more servings.

Italian Roasted Vegetables with Optional Parmigiano Cheese quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Line a baking sheet with parchment paper. Preheat oven to 500°F or set for broil.
Put olive oil, red wine vinegar, honey, garlic, fresh herbs, salt and chili flakes into large mixing bowl.
Cut the cauliflower into medium florets. Halve the mushrooms. Slice the pepper and zucchini into long strands. Julienne the fennel. Slice the onion. Add the vegetables to the large bowl with the marinade, mix.
Spread vegetables evenly on baking sheet
Bake in oven for 7 minutes and check for tenderness with fork. Add additional 3 minutes if necessary until vegetables are tender but still have a little firmness.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
Vegetables
1 head cauliflower medium, cut into florets
1 1/2 cup cremini mushroom halved
1 bulb fennel large, julienned
2 each red bell pepper large, thickly sliced
2 each zucchini large, cut into sticks
5 each Roma tomato medium
1 each red onion large, sliced into wedges
Marinade
6 tablespoon extra virgin olive oil
2 tablespoon red wine vinegar
1 tablespoon honey sub maple syrup for vegan
3 clove garlic sliced thinly
2 tablespoon fresh rosemary chopped
1/4 cup Italian parsley chopped
1/2 teaspoon Kosher salt
1/4 teaspoon crushed red pepper
Optional
1/2 cup parmigiano reggiano finely shredded (leave out for vegan)

Cooking Tools Required
Baking sheet, Mixing bowls

Reheating/Serving Instructions
Reheat in high oven (425) for 5 minutes

Nutrition
Calories: 159kcal | Carbohydrates: 14g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 237mg | Potassium: 665mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1639IU | Vitamin C: 92mg | Calcium: 112mg | Iron: 1mg

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

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Roasted Butternut Squash and Red Onion with Tahini and Za’atar
$0.00 Cooking FeeRated 4.8 out of 5 based on 5 reviews.
Rated 4.80 out of 5
FSA/HSA eligible
Up to 10 servings
Roasted Butternut Squash and Red Onion with Tahini and Za’atar

Add to my favorites

Recipe adapted from:
Hanna Lemaire

Rated 4.8 out of 5 based on 29 customer ratings
(6 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 5 reviews.
Serving Size: 4 oz

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

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

Dairy Free Diabetes Friendly Egg Free Heart Healthy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
If you want a vegetarian dish to make an impact on the table, this does the job - it looks great and has really complex flavors. Ottolenghi's recipe from "Jerusalem a Cookbook", 2012.
https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

Roasted Butternut Squash and Red Onion with Tahini and Za’atar quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat the oven to 425F. Put the squash and onions in a large bowl. Add the olive oil, salt, and black pepper, and toss well. Spread, skin down, on a baking sheet, and roast for 40 minutes until the vegetables have taken on some color and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.
Meanwhile, place the tahini in a small bowl with the lemon juice, water, garlic, and salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
Pour the olive oil into a small frying pan set on medium-low heat. Add the pine nuts and salt. Cook for two minutes, stirring, until the nuts are golden brown. Set aside in a small bowl.
To serve, spread the vegetables on a platter and drizzle with tahini sauce. Scatter the pine nuts on top, followed by the za'atar and parsley.

Notes
For 10 servings use 2 sheet pans for optimal browning.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Vegetables
2.5 pound butternut squash for 10 servings about 2 medium squash, seeded and cut into 1 x 3 inch wedges
2 red onion cut into wedges (each onion into 8ths)
6 tablespoon extra virgin olive oil
1 teaspoon Kosher salt more or less to taste or to dietary preference
1/2 teaspoon freshly ground black pepper
For the Tahini Sauce
7 tablespoon tahini
3 tablespoon fresh lemon juice
6 tablespoon water
1/4 teaspoon Kosher salt
4 clove garlic small, crushed
For Roasting the Nuts
7 tablespoon pine nuts
1 tablespoon extra virgin olive oil
1/4 teaspoon Kosher salt
For Serving
2 tablespoon za'atar
2 tablespoon Italian parsley roughly chopped

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

Reheating/Serving Instructions
Reheat in frying pan until warm. Or, bake in oven until warm through, about 25 minutes at 350F.

Nutrition
Calories: 261kcal | Carbohydrates: 20g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 360mg | Potassium: 543mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12162IU | Vitamin C: 30mg | Calcium: 95mg | Iron: 3mg

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

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Warm Lentil Salad
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Warm Lentil Salad

Add to my favorites

Recipe adapted from:
An Le

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

$0.00 Cooking FeeRated 5 out of 5 based on 2 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 Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
The gourmet lentil

Warm Lentil Salad quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a medium saucepan, heat the oil and add the mirepoix (onion, celery, carrot) until the onions are semi translucent.
Add in lentils, salt/pepper, and saute until all is evenly coated in oil and add water.
Bring to a simmer and let cook until soft.
Once done, add in tarragon and zest, stir.
Before serving, fold in arugula.
Serve with a lemon wedge

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
2/3 cup carrot diced
2/3 cup celery diced
2/3 cup onion diced
3 cup dry lentil
2 teaspoon Kosher salt
1/2 teaspoon ground white pepper
5 cup water
2 tablespoon fresh tarragon
3 cup arugula or spinach or kale
1 each lemon
1 tablespoon lemon zest

Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Can be served warm or chilled. Reheat on stove is preferred. Just needs to be warm, not hot

Nutrition
Calories: 234kcal | Carbohydrates: 37g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 489mg | Potassium: 655mg | Fiber: 18g | Sugar: 2g | Vitamin A: 1678IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 5mg

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

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Tapenade Olive Spread
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
Up to 10 servings
Tapenade Olive Spread

Add to my favorites

Rated 5 out of 5 based on 5 customer ratings

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

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free
This versatile spread is made with olives, anchovies, olive oil, capers, fresh herbs and garlic. Originally from the Provence region of Southern France, it makes a great appetizer served with a sliced baguette. For a gluten-free option, serve with GF crackers, and for a low carb option, serve with grilled vegetables. Also great as a condiment for chicken. Full recipe (10 servings) makes about 2 cups.

Tapenade Olive Spread quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Combine all the above ingredients through to the olive oil in a food processor and pulse, until the mixture is to your desired consistency (should be slightly chunky). Remove to a bowl and season with kosher salt and freshly ground pepper to taste. Serve with optional ingredients.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup pitted Kalamata olive
2 tablespoon capers
3 fillet canned anchovy
1 lemon juiced
2 clove garlic roughly chopped
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1/2 cup extra virgin olive oil
1/2 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste
Optional for serving:
baguette sliced
Gluten-free crackers for gluten-free option
assorted vegetables for low-carb option

Cooking Tools Required
Cutting board, Food Processor, Mixing bowls, Sharp Knives, Spatula

Nutrition
Calories: 142kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 477mg | Potassium: 42mg | Fiber: 2g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg

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

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar

Add to my favorites

Recipe adapted from:
Mona Kobrossi

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 oz

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

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

Dairy Free Diabetes Friendly Egg Free Heart Healthy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion are elevated with a rich tahini sauce in this roasted veggie recipe. It’s the perfect side dish or a complete, satisfying meal on its own!
https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat the oven to 425F.
Place chopped vegetables in a bowl with olive oil. Mix well and spread on parchment lined baking sheet. Sprinkle with sea salt and pepper.
Roast vegetables for 15 minutes. Remove from oven and flip. Roast for an additional 15-20 minutes or until browned.
Keep an eye on the onions and eggplant: they may cook faster than the rest of the veggies, so may need to be removed earlier. Remove from the oven and leave to cool.
Meanwhile, place the tahini in a small bowl with the lemon juice, water, garlic, and salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
Pour the olive oil into a small frying pan set on medium-low heat. Add the pine nuts and salt. Cook for two minutes, stirring, until the nuts are golden brown. Set aside in a small bowl.
To serve, spread the vegetables on a platter and drizzle with tahini sauce. Scatter the pine nuts on top, followed by the za'atar and parsley.

Notes
For 10 servings use 2 sheet pans for optimal browning.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Vegetables
1 each medium cauliflower cut into small florets (washed and dried well)
2 each zucchini cubed
1 each eggplant cubed
4 ounce cremini mushroom quartered
2 each red onion cut into wedges (each onion into 8ths)
6 tablespoon extra virgin olive oil
1 teaspoon Kosher salt more or less to taste or to dietary preference
1/2 teaspoon freshly ground black pepper
For the Tahini Sauce
7 tablespoon tahini
3 tablespoon fresh lemon juice
6 tablespoon water
1/4 teaspoon Kosher salt
4 clove garlic small, crushed
For Roasting the Nuts
7 tablespoon pine nuts
1 tablespoon extra virgin olive oil
1/4 teaspoon Kosher salt
For Serving
2 tablespoon za'atar
2 tablespoon Italian parsley roughly chopped

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

Reheating/Serving Instructions
Reheat in frying pan until warm. Or, bake in oven until warm through, about 25 minutes at 350F.

Nutrition
Calories: 255kcal | Carbohydrates: 16g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 388mg | Potassium: 689mg | Fiber: 5g | Sugar: 6g | Vitamin A: 209IU | Vitamin C: 59mg | Calcium: 74mg | Iron: 3mg

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

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Vegetarian Eggplant Pizza
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
8 servings
Vegetarian Eggplant Pizza

Add to my favorites

Recipe adapted from:
Arman Liew

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 slice

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Refined Sugar Free Vegan Vegetarian
This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, and bell peppers. Note: Pizza shown is non-vegan/vegetarian version; this recipe is for vegetarian version.
https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

Vegetarian Eggplant Pizza quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
Spread marinara sauce on each eggplant, and sprinkle with some of both shredded cheeses. Add the onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese. Sprinkle with Italian seasonings.
Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
Remove the eggplant pizzas from the oven and serve immediately.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 eggplant large
2 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pizza sauce
1 cup shredded mozzarella cheese divided
1/2 cup shredded cheddar cheese divided
1/4 cup white mushroom chopped
1/4 cup onion chopped
1/2 cup bell pepper diced
1 tablespoon Italian seasoning

Cooking Tools Required
Heavy duty rimmed baking sheet, parchment paper

Reheating/Serving Instructions
TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.TO REHEAT: Always reheat the pizza in a preheated oven.

Nutrition
Calories: 130kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 552mg | Potassium: 228mg | Fiber: 3g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 1mg

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

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Low Carb GF Zucchini latkes
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Low Carb GF Zucchini latkes

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 fritters

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

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

Diabetes Friendly Gluten Free Keto Paleo Refined Sugar Free Soy Free Vegetarian
These low carb zucchini fritters are made with 2 cheeses and garlic to make them extra flavorful. Serve as a holiday dish or side dish at dinner or topped with an egg for breakfast, These fritters are versatile and freezer-friendly!

Low Carb GF Zucchini latkes quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a large colander, toss the shredded zucchini and salt; set aside in sink to drain (or over a bowl) for 10 minutes.
Meanwhile, make the sauce by whisking together all the sauce ingredients; set aside.
In another bowl, whisk together the eggs, cheeses, garlic, green onions, and ground pepper. Stir in the almond flour. Squeeze as much moisture from the zucchini by pressing it against the colander and squeezing between your hands.
Add zucchini to the bowl with the egg mixture. Mix well to combine.
Heat a large skillet over medium heat. Add some oil, then using a ¼ cup measuring cup or large spoon, drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. You should have 2 pancakes per servings requested. Cook 2-3 minutes per side until golden and cooked through. Transfer to a plate. Finish with remaining batter. Note: These can also be baked at 400 degrees, 15 minutes, turn halfway through baking time.
Meanwhile make the sauce by whisking together all the sauce ingredients in a small bowl. Taste and correct for salt.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 zucchini medium, shredded (large holes on box grater)
2 teaspoon Kosher salt
4 egg large
½ cup feta cheese crumbled
½ cup mozzarella cheese shredded
4 clove garlic minced
4 stalk green onion finely chopped
1 teaspoon freshly ground black pepper
½ cup almond flour
2 tablespoon avocado oil plus more for frying larger quantities
For serving, optional:
1/2 cup plain Greek yogurt
1/2 cup applesauce

Cooking Tools Required
Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

Reheating/Serving Instructions
Warm in the oven at 350 degrees for 10-15 minutes or until heated through. To store refrigerate in an airtight container for up to 5 days, or freeze tightly wrapped for up to 3 months.

Nutrition
Calories: 153kcal | Carbohydrates: 8g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 625mg | Potassium: 384mg | Fiber: 2g | Sugar: 5g | Vitamin A: 453IU | Vitamin C: 22mg | Calcium: 124mg | Iron: 1mg

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

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Grilled Eggplant Skewers
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Grilled Eggplant Skewers

Add to my favorites

Recipe adapted from:
Eats Marter

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 skewers

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 Heart Healthy Keto Lower Carb Vegan Vegetarian
These grilled skewers use eggplant, mushrooms, and red bell pepper for a colorful and flavorful main dish or side dish.
https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

Grilled Eggplant Skewers quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Soak the skewers for an hour (start with this step when you start prepping the meal)
Rinse the eggplant and cut into bite-sized pieces, about 2" each.
Peel the garlic, and pass through a press into the olive oil. Mix in the spices and chopped herbs.
Skewer the vegetables and the mint leaves on wooden skewers, then brush with the oil mixture. Cook on the grill for 10 minutes, then drizzle with lemon juice before serving.

Cook Times

Active Prep25

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 10-inch bamboo skewer
5 eggplant small
2 ½ red bell pepper
1 pound cremini mushroom
1 bunch fresh mint
10 clove garlic
10 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 ½ lemon juiced
5 tablespoon Italian parsley or other herbs
2 tablespoon fresh cilantro or other herbs
2 tablespoon fresh oregano or other herbs

Cooking Tools Required
Cutting board, Grill, Grill Pan, Measuring cups and spoons, Sharp Knives

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

Nutrition
Calories: 209kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 30mg | Potassium: 778mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1193IU | Vitamin C: 51mg | Calcium: 50mg | Iron: 2mg

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

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Steamed Artichokes
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
6 servings
Steamed Artichokes

Add to my favorites

Recipe adapted from:
Love and Lemons

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 artichoke

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

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

Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Soy Free Vegetarian
This simple steamed artichoke recipe is a wonderful spring appetizer. Enjoy the tender petals with melted butter.
https://www.loveandlemons.com/how-to-cook-artichokes/#wprm-recipe-container-56368

Steamed Artichokes quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.loveandlemons.com/how-to-cook-artichokes/#wprm-recipe-container-56368

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Prepare the artichoke stem: Pull any leaves off the stem, and use a vegetable peeler to peel off the stem's woody exterior. Use a sharp stainless steel knife to trim off the end of the stem and gently score the trimmed end with an "X" pattern. Rub the stem all over with the cut side of one of the lemon segments to prevent browning.
Prepare the artichoke bud: Cut off the top quarter off the artichoke, about ½ to 1 inch. Rub the cut leaves all over with the lemon. Use kitchen shears to snip off the pointy tips of the remaining leaves.
Steam the artichoke: Fill a large pot with 1 inch of water, and squeeze in any remaining lemon juice. Add the squeezed lemon segments to the pot. Place a steamer basket in the pot, add the artichoke, and bring to a boil. Cover and steam for 35 to 45 minutes, or until the artichoke stem is fork-tender and you can easily peel off the outer leaves.
Remove the choke: Allow the artichoke to cool slightly. Slice it in half lengthwise, and use a small spoon to scoop out the hairy choke.
Serve the artichoke halves with melted butter or another dipping sauce of your choice. To eat, dip the leaves into the sauce and use your teeth to scrape off the meat, discarding the tough, fibrous shell. You can eat the artichoke heart and stem in their entirety.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive0

Recipe Serving Size6

Ingredients

Ingredients
3 globe artichoke
2 lemon quartered
1/2 cup butter for serving

Cooking Tools Required
5-quart saucepot, Cutting board, Kitchen Shears, Measuring cups and spoons, Sharp Knives, Steamer Basket, Top Stove

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

Nutrition
Calories: 168kcal | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 62mg | Potassium: 252mg | Fiber: 3g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg

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

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Grilled Eggplant Skewers-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Grilled Eggplant Skewers-Low FODMAP

Add to my favorites

Recipe adapted from:
Eats Marter

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 skewers

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 Heart Healthy Keto Low FODMAP Lower Carb Vegan Vegetarian
These grilled skewers use eggplant, zucchini, and red bell pepper for a colorful and flavorful main dish or side dish.
https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

Grilled Eggplant Skewers-Low FODMAP quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Soak the skewers for an hour (start with this step when you start prepping the meal)
Rinse the eggplant and cut into bite-sized pieces, about 2" each.
Mix in the spices and chopped herbs with the olive oil.
Skewer the vegetables and the mint leaves on wooden skewers, then brush with the oil mixture. Cook on the grill for 10 minutes, then drizzle with lemon juice before serving.

Cook Times

Active Prep25

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 10-inch bamboo skewer
5 eggplant small
2 ½ red bell pepper cut into chunks
1 pound zucchini cut into chunks
1 bunch fresh mint
10 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 ½ lemon juiced
5 tablespoon Italian parsley or other herbs
2 tablespoon fresh cilantro or other herbs
2 tablespoon fresh oregano or other herbs

Cooking Tools Required
Cutting board, Grill, Grill Pan, Measuring cups and spoons, Sharp Knives

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

Nutrition
Calories: 202kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 31mg | Potassium: 740mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1283IU | Vitamin C: 57mg | Calcium: 51mg | Iron: 1mg

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

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Vegan Eggplant Pizza
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Vegan Eggplant Pizza

Add to my favorites

Recipe adapted from:
Arman Liew

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 slice

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Refined Sugar Free Vegan Vegetarian
This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, and bell peppers. Note: Pizza shown is non-vegan/vegetarian version; this recipe is for vegan/vegetarian version.
https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

Vegan Eggplant Pizza quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
Spread marinara sauce on each eggplant, and sprinkle with some of both shredded cheeses. Add the onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese. Sprinkle with Italian seasonings.
Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
Remove the eggplant pizzas from the oven and serve immediately.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 eggplant large
2 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pizza sauce
1 cup vegan shredded mozzarella cheese divided
1/2 cup vegan shredded cheddar cheese divided
1/4 cup white mushroom chopped
1/4 cup onion chopped
1/2 cup bell pepper diced
1 tablespoon Italian seasoning

Cooking Tools Required
Heavy duty rimmed baking sheet, parchment paper

Reheating/Serving Instructions
TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.TO REHEAT: Always reheat the pizza in a preheated oven.

Nutrition
Calories: 123kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 575mg | Potassium: 223mg | Fiber: 3g | Sugar: 3g | Vitamin A: 382IU | Vitamin C: 15mg | 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

* Do you have allergies or special requests?

Yes

No

Active filters

Italian Roasted Vegetables with Optional Parmigiano Cheese

Italian Roasted Vegetables with Optional Parmigiano Cheese

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Vegetables

Marinade

Optional

Cooking Tools Required

Nutrition

Roasted Butternut Squash and Red Onion with Tahini and Za’atar

Roasted Butternut Squash and Red Onion with Tahini and Za’atar

Cook Tools and Details

Ingredients Scale

Instructions

Notes

Cook Times

Ingredients

Ingredients

For the Vegetables

For the Tahini Sauce

For Roasting the Nuts

For Serving

Cooking Tools Required

Nutrition

Warm Lentil Salad

Warm Lentil Salad

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Tapenade Olive Spread

Tapenade Olive Spread

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Optional for serving:

Cooking Tools Required

Nutrition

Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar

Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar

Cook Tools and Details

Ingredients Scale

Instructions

Notes

Cook Times

Ingredients

Ingredients

For the Vegetables

For the Tahini Sauce

For Roasting the Nuts

For Serving

Cooking Tools Required

Nutrition

Vegetarian Eggplant Pizza

Vegetarian Eggplant Pizza

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Low Carb GF Zucchini latkes

Low Carb GF Zucchini latkes

Cook Tools and Details

Ingredients Scale

Instructions