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

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Recipe adapted from:
Thomas Keller

Rated 4.3 out of 5 based on 26 customer ratings

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

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

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

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

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

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

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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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.

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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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Baked Ginger-Tamari Tofu
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Baked Ginger-Tamari Tofu

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 3 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 Nut Free Refined Sugar Free Vegan Vegetarian
Extra firm tofu is seasoned with tamari sauce, fresh ginger, garlic, green onions, and a bit of sesame oil, then baked in a hot oven for maximum flavor.

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

Instructions
Make sure tofu is well-drained and as dry as possible before adding to marinade.
In a large bowl, whisk together the marinade ingredients. Add in the cubed tofu. Coat well and allow to marinate for at least 15 minutes, turning often.
Meanwhile, pre-heat the oven to 400 degrees and line a baking sheet(s) with parchment paper.
Transfer tofu to baking sheet and bake for 20-25 minutes.
Remove from oven and sprinkle with sesame oil. Toss and serve.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive15

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
35 ounce extra firm tofu cut into bite-size cubes and drained
For the marinade:
4 tablespoon tamari sauce more or less to taste or dietary preference
3 tablespoon avocado oil
1 tablespoon garlic finely chopped
1 tablespoon fresh ginger finely chopped
2 tablespoon green onion thinly sliced
To finish:
2 teaspoon sesame oil

Cooking Tools Required
12-inch nonstick skillet, Baking sheet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Whisk

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

Nutrition
Calories: 105kcal | Carbohydrates: 3g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 465mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
6 servings
Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 11 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 Keto Lower Carb Refined Sugar Free Vegan Vegetarian
This delicious stir fry combines tofu, bell peppers, celery, and onions with aromatics including garlic, ginger, and green onion. Served with cauliflower fried rice for a great low carb meal.

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

Instructions
Heat a large sauté pan or wok over medium-high heat. Add 1 tablespoon oil. To the side of the pan add half the ginger, half the garlic, and half the green onion. Carefully place tofu pieces in the pan, spreading them out. Cook without stirring for a minute or so, then stir-fry tofu with aromatics, until heated through, about 3 minutes. Remove from pan and set aside.
To the same pan add another tablespoon oil and the remaining aromatics, cook for a minute or less, just until garlic is golden.
Add all the vegetables to the pan and stir-fry for a minute or two. Add the reserved tofu, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be crisp when done and tofu heated through.
To make the cauliflower fried rice, heat a large non stick skillet over medium-high heat. If the bag has frozen clumps of cauliflower rice, break it up the clumps so it will cook evenly. I usually slam the bag on the counter, or gently pound it with a ladle or meat mallet. Once the pan is heated, add the oil, then the frozen cauliflower rice. Stir occasionally for 4 minutes and add the soy sauce the last minute of cooking time.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
24 ounce extra-firm tofu well-drained and cut into 1-inch cubes
2 tablespoon avocado oil divided
Aromatics:
2 tablespoon fresh ginger finely chopped
4 clove garlic finely chopped
For the stir fry:
2 stalk green onion sliced into thin rings
1 yellow onion small, sliced lengthwise into strips about ¼ inch thick
1 red bell pepper sliced lengthwise into strips about ¼ inch thick
3 stalk celery cut diagonally into pieces about 1 inch in length
2 tablespoon low-sodium gluten-free soy sauce
For the cauliflower fried rice:
24 ounce frozen riced cauliflower
2 tablespoon avocado oil
1 tablespoon low-sodium gluten-free soy sauce

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in a saute pan over medium high heat about 5 minutes or until heated through.

Nutrition
Calories: 199kcal | Carbohydrates: 13g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 412mg | Potassium: 691mg | Fiber: 4g | Sugar: 5g | Vitamin A: 751IU | Vitamin C: 84mg | Calcium: 83mg | Iron: 2mg

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Lemon Sauteed Asparagus
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Lemon Sauteed Asparagus

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

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

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 Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
The flavors of Spring come alive with this easy to pair side dish!

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Instructions
Heat olive oil in a large saute pan over medium-high heat. Add the asparagus. Season with salt and pepper. Saute for 3-5 minutes, until asparagus turns bright green but is still slightly crisp. Add lemon zest in last minute of cooking time. When done, squeeze with a bit of lemon juice if desired.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra-virgin olive oil
2 pound asparagus trimmed
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon zested and cut into wedges

Cooking Tools Required
Cutting board, Non stick saute pan, Sharp Knives, Tongs

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

Nutrition
Calories: 44kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 234mg | Potassium: 188mg | Fiber: 2g | Sugar: 2g | Vitamin A: 687IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 2mg

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

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Recipe adapted from:
Jenn Segal

Rated 5 out of 5 based on 20 customer ratings

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

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

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

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

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

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

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Vegan Ratatouille
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
FSA/HSA eligible
Up to 10 servings
Vegan Ratatouille

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Rated 4 out of 5 based on 4 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.

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 Nut Free Oil Free Paleo Reduced Fat Refined Sugar Free Vegan Vegetarian Whole 30
This colorful ratatouille is an excellent way of transforming simple fresh tomatoes, bell peppers, eggplant, and squashes into a flavorful and elegant French dish that is loved by all who eat it. It is hearty, flavorful, vegan, gluten-free, oil-free and paleo. Based on Michelle's recipe from Healthier Steps blog.

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

Instructions
Cut the eggplant into cubes and place in a large colander. Toss with sea salt and set aside for 20 minutes to drain.
Heat a large saucepan on medium heat and once it's hot add the water, it should be sizzling. Add onion and cook until softened, about 4 minutes. Stir in garlic, bell peppers and cook for 2 minutes.
Stir in tomatos, let cook for 2-3 minutes. Add the eggplant and cook another 4 minutes. Then add the zucchini, yellow squash, basil, thyme, oregano, rosemary, tomato paste, vegetable broth, and cook vegetables until it is simmering, another 3 minutes or so.
Reduce heat and cook covered until vegetables are tender about 10 more minutes. Season with salt to taste.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 tablespoon water or olive oil spray
1 each eggplant large, peeled and diced
½ each onion chopped
7 clove garlic minced
1 each red bell pepper medium diced
1 each orange bell pepper medium diced
1 pound tomato for 10 servings use 2 cups of diced tomatoes
2 each zucchini chopped
1 each yellow squash chopped
3 tablespoon fresh basil
3 sprig fresh thyme or ½ teaspoon dried
2 sprig fresh oregano or ¼ teaspoon dried
1 sprig fresh rosemary
2 tablespoon tomato paste
½ cup vegetable broth plus 2 tablespoons
½ tablespoon Kosher salt or to taste
1 tablespoon fresh basil for garnish, chopped

Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Sprinkle with Parmesan cheese for serving (optional) or vegan cheese (not Paleo).

Nutrition
Calories: 46kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 430mg | Potassium: 475mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1389IU | Vitamin C: 50mg | Calcium: 35mg | Iron: 1mg | Phosphorus: 59mg

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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

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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

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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

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Simple Roast Chicken
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
4 servings
Simple Roast Chicken

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Recipe adapted from:
Mark Bittman

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1/4 whole chicken

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 Low FODMAP Lower Carb Mediterranean Diet Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
With an ingredient list just four items long the genius of this bare-bones roast chicken is in its technique. Using a preheated cast-iron skillet you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one (however a heavy baking dish would suffice)!
https://cooking.nytimes.com/recipes/1015812-roast-chicken

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https://cooking.nytimes.com/recipes/1015812-roast-chicken

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

Instructions
Step 1
Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
Step 2
When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees, about another 45 minutes.
Step 3
Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Note: for diabetes friendly and heart healthy, remove skin before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 whole chicken 3 to 4 pounds, trimmed of excess fat
3 tablespoon avocado oil
1 teaspoon sea salt more or less to taste, or dietary preference, for heart-healthy use 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
9x9 baking dish, Cast iron pan, Cutting board, Measuring cups and spoons, Sharp Knives

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 15 minutes, longer for larger pieces. You can also heat in the microwave on medium power until heated through, although skin will loose it's cripsness.

Nutrition
Calories: 503kcal | Carbohydrates: 1g | Protein: 35g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 715mg | Potassium: 362mg | Fiber: 1g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg

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Keto Rutabaga Fries with Fry Sauce
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Keto Rutabaga Fries with Fry Sauce

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Recipe adapted from:
Dr. Eric Berg DC

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/4 rutabaga

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.

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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Low FODMAP Lower Carb Nut Free Paleo
Cooked rutabagas have a slightly sweet taste similar to potatoes when cooked, so they make a great low carb option to French fries. Also, low FODMAP for serving size up to 1 cup.
https://www.drberg.com/keto-recipes/keto-rutabaga-fries-with-fry-sauce?fbclid=IwAR0DJ1QuVFiVP1-xdBxU7brqkZoD7HK-Mc37wlnZwlJTFkFAJ5umpScunik

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https://www.drberg.com/keto-recipes/keto-rutabaga-fries-with-fry-sauce?fbclid=IwAR0DJ1QuVFiVP1-xdBxU7brqkZoD7HK-Mc37wlnZwlJTFkFAJ5umpScunik

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Instructions
Preheat oven to 400 degrees F. Line a baking tray with parchment.
Peel and cut rutabaga into ¼-inch sticks. Place in a large mixing bowl.
Spray rutabagas with avocado oil and season with salt and pepper. Mix well.
Place fries on baking tray and bake for 30 to 40 minutes until golden brown.
For the fry sauce:
Combine all ingredients and mix well.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size8

Ingredients

Ingredients
2 rutabaga large
avocado oil cooking spray
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
For fry sauce:
½ cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon tomato paste
½ teaspoon smoked paprika

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

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

Nutrition
Calories: 133kcal | Carbohydrates: 9g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 418mg | Potassium: 311mg | Fiber: 2g | Sugar: 5g | Vitamin A: 86IU | Vitamin C: 24mg | Calcium: 45mg | Iron: 1mg

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Crockpot Lemon-Garlic Chicken
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Crockpot Lemon-Garlic Chicken

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Recipe adapted from:
Slava Bond

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6.5 ounce

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.

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Refined Sugar Free Soy Free
Slow cooked chicken comes out tender and flavorful with just the right amount of garlic, oregano, and lemon.
>> Note: This dish requires a crockpot (slow cooker) and will be ready in 5 hours. You will need to store it promptly after cooking is complete. This may be after the chef leaves. <<
http://magicskillet.com/recipe/crockpot-lemon-garlic-chicken/

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http://magicskillet.com/recipe/crockpot-lemon-garlic-chicken/

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Instructions
Step 1
In a small bowl, combine dried oregano, garlic, seasoned salt, and black pepper. Mix well and rub chicken breasts with the oregano mixture.
Step 2
Heat unsalted butter in a large nonstick skillet. Brown rubbed chicken breast halves in hot butter. Using a slotted spoon, transfer to a slow cooker.
Step 3
Pour water, lemon juice, and bouillon granules into the same skillet. Bring to a boil over high heat, loosening browned bits from the skillet. Pour the boiled lemon mixture over the chicken.
Step 4
Cover the slow cooker and cook on a low-heat setting for 4-5 hours. Add parsley and baste the chicken. Cover the slow cooker and cook on a high-heat setting for a further 15-30 minutes, or until chicken breasts are tender.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 teaspoon dried oregano
3/4 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
4 pound boneless skinless chicken breast
4 tablespoon unsalted butter
1/2 cup water
6 tablespoon fresh lemon juice
4 clove garlic peeled and minced
2 teaspoon chicken bouillon granules
2 tablespoon fresh parsley minced

Cooking Tools Required
12-inch saute pan, Crockpot

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

Nutrition
Calories: 253kcal | Carbohydrates: 1g | Protein: 39g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 482mg | Potassium: 699mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg

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Zucchini and Tomato Gratin
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Zucchini and Tomato Gratin

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 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.

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Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Mediterranean Diet Nut Free Refined Sugar Free Soy Free Vegetarian
This Provencal gratin is made with classic summer vegetables and makes a perfect side dish, or vegetarian main dish by adding pasta or rice.

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

Instructions
Bring a pot of water to a boil. Cut a shallow “X” at the bottom of each tomato, reserving 1 tomato for topping. When water is boiling drop tomatoes in, moving them around for a minute or two. Take them out and drop them in ice cold water. Peel off the skins, cut in half crosswise and gently squeeze over a strainer placed on top of a cup or bowl (you may have to stir the seeds to extract all the juice). Core and roughly chop tomatoes placing them back into the bowl with juice. Slice remaining tomate and set tomatoes aside.
Preheat oven to 400 degrees. Place ½ the olive oil and all the onion in a saucepan set over medium heat. Cook and stir the onion until translucent, then add the chopped tomatoes with their juice and the oregano. Give it a good stir, reduce heat to a simmer, and cook for about 15 minutes. Remove from heat and stir in the parsley, salt, and pepper.
While tomatoes are cooking, place the remaining olive oil and garlic in a sauté pan, turn heat to medium high and cook the garlic until it is just barely beginning to color. Add the zucchini disks, turning to coat well, and sauté until softened. Remove from heat.
Coat a 2 quart gratin dish or other oven-to-table baking dish with a bit of olive oil. Place half the zucchini in an even layer over the bottom of the dish. Top with half the tomato mixture, then sprinkle with half the parmesan cheese. Make another layer with the remaining zucchini, topping it with the rest of the tomato mixture. Arrange the sliced tomato on top then sprinkle with the the remaining cheese.
Place the dish in the uppermost rack of the preheated oven and bake for about 15 minutes or until the cheese melts and is nicely browned.

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 ½ pound tomato ripe, and preferably on the vine or heirloom
¼ cup extra virgin olive oil plus additional for coating the baking dish
½ cup onion chopped
½ teaspoon dry oregano
1 tablespoon Italian parsley chopped
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper freshly ground
2 clove garlic finely chopped
1 ½ pound zucchini sliced into discs about 1/8 inch thick
¼ cup Parmesan cheese

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Place in microwave and cook on high heat until heated through.

Nutrition
Calories: 108kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 353mg | Potassium: 450mg | Fiber: 2g | Sugar: 5g | Vitamin A: 948IU | Vitamin C: 29mg | Calcium: 66mg | Iron: 1mg

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Lemon and Rosemary Chicken (Pollo Arrosto)
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Lemon and Rosemary Chicken (Pollo Arrosto)

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Recipe adapted from:
Evan Kleiman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 pieces chicken

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.

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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free
Evan Kleiman of Angeli Caffe in Los Angeles gave us the recipe for this simple, aromatic roast chicken.

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Instructions
STEP 1
Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.
STEP 2
Heat oven to 475°. Arrange chicken in a 9" x 13" baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30–40 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive60

Total Time1 hour 50 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 whole chicken cut into 8 pieces
1/2 cup extra virgin olive oil
1/2 cup fresh rosemary
1/2 fresh lemon juice
10 clove garlic thinly sliced
1 lemon peel removed, pith and pulp chopped
1 teaspoon Kosher salt more or less to taste, or dietary preference
1/2 teaspoon freshly ground black pepper to taste

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

Reheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or in the microwave on medium power until heated through

Nutrition
Calories: 672kcal | Carbohydrates: 5g | Protein: 36g | Fat: 56g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 718mg | Potassium: 434mg | Fiber: 2g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 3mg

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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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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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Soft Poached Eggs with Tarragon and Asparagus
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Soft Poached Eggs with Tarragon and Asparagus

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Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 egg

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.

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Shop FSA/HSA eligible dishes when qualified

Brain Food Dairy Free Diabetes Friendly Gluten Free Heart Healthy Keto Lower Carb Paleo Postpartum Refined Sugar Free Soy Free Vegetarian
Crisp asparagus and a delicious poached egg go perfectly well together in this delicious dish. Published on Taste of Home.
https://www.tasteofhome.com/recipes/poached-eggs-with-tarragon-asparagus/

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https://www.tasteofhome.com/recipes/poached-eggs-with-tarragon-asparagus/

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

Instructions
Prepare an ice bath with 1 dozen ice cubes and water in a large bowl and set aside.
Bring a large pot of salted water to a boil and add asparagus; cook until bright green, approximately 3-5 minutes; transfter asparagus to ice bath to stop cooking and set aside.
In a large skillet heat oil over medium heat and add garlic; cook for 1 minute before adding asparagus, tarragon salt and pepper; toss to coat evenly and cook for 2-3 minutes or until asparagus is tender and warmed through, but still crisp.
Transfer asparagus to platter and keep warm.
In the same large skillet, melt butter over medium heat and add bread crumbs; toss to coat evenly and cook until toasted, approximately 3-5 minutes; remove from heat and set aside to garnish dish.
Divide up asparagus on 10 plates (or the chosen number of servings) and set aside.
Fill a medium pot with 2-3 inches of water; bring water a boil and reduce to a simmer.
Crack each egg into a small bowl and slowly add to simmering water; cook egg for 3-4 minutes or until whites are set and egg is firm; remove with slotted spoon and set egg on top of asparagus and garnish with 1 tablespoon of breadcrumbs.
Repeat with remaining eggs; garnish and serve.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 egg
2 pound asparagus trimmed and ends peeled
2 tablespoon extra virgin olive oil
2 clove garlic minced
2 tablespoon fresh tarragon minced
2 tablespoon unsalted butter
1 teaspoon Kosher salt more or less to taste
1/3 teaspoon freshly ground black pepper more or less to taste
Optional:
1/2 cup almond flour

Cooking Tools Required
Cutting board, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove

Reheating/Serving Instructions
Can be reheated in the microwave or oven, however egg yolks will become firm.

Nutrition
Calories: 163kcal | Carbohydrates: 6g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 298mg | Potassium: 290mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1053IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 3mg

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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.

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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

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Cuisine

American (691)
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Chinese (54)
Eastern European (26)
Ethiopian (3)
French (35)
Indian (46)
Italian (163)
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AIP Diet (11)
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Gluten Free (623)
Heart Healthy (213)
Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
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Whole 30 (146)
Mediterranean Diet (46)
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AIP Diet (11)
Brain Food (102)
Dairy Free (612)
Diabetes Friendly (307)
Egg Free (710)
Gluten Free (623)
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Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
Oil Free (61)
Paleo (219)
Postpartum (121)
Pregnancy (88)
Reduced Fat (150)
Refined Sugar Free (684)
Soy Free (674)
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Vegetarian (531)
Whole 30 (146)
Mediterranean Diet (46)
Renal 5 on dialysis (5)
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