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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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Hoisin Chicken Lettuce Wraps
$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Hoisin Chicken Lettuce Wraps

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Recipe adapted from:
Lee Funke

Rated 4.6 out of 5 based on 37 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Serving Size: 6 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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Dairy Free Diabetes Friendly Egg Free Lower Carb Nut Free Refined Sugar Free
If you enjoy PF Chang's lettuce wraps, you'll love this version! For gluten-free modified use the right gluten-free sauce products, and this is an easy way to add veggies to your nutrition.
https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

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https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

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

Instructions
Heat sesame oil in a large skillet(s) over medium high heat.
When oil is hot add the ground chicken and sauté for a few minutes, mixing continuously. Then, add in chopped mushrooms, fresh basil, and water chestnuts and continue to sauté until chicken is cooked all the way through, around 8-10 minutes.
Meanwhile, whisk together all the sauce ingredients.
Pour sauce over chicken mixture and let simmer for a few more minutes to let the sauce thicken.
Scoop cooked chicken in lettuce leaves to serve.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the filling:
3 pound ground chicken
2 tablespoon sesame oil
3 cup white mushroom chopped
3/4 cup fresh basil chopped
1 cup canned water chestnut chopped
For the sauce:
9 tablespoon hoisin sauce or GF hoisin sauce
3 teaspoon fresh ginger grated
3 tablespoon soy sauce or tamari sauce
6 clove garlic minced
3 teaspoon rice vinegar
3 teaspoon corn starch
For serving:
2 head romaine lettuce leaves separated

Cooking Tools Required
Cutting board, Sharp Knives, Skillet

Reheating/Serving Instructions
Reheat chicken over medium heat in a large saute pan.

Nutrition
Calories: 299kcal | Carbohydrates: 16g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 630mg | Potassium: 1181mg | Fiber: 4g | Sugar: 7g | Vitamin A: 11001IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg

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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.
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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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Turmeric Roasted Chicken with Golden Beets and Leeks
$0.00 Cooking FeeRated 4.7 out of 5 based on 7 reviews.
Rated 4.67 out of 5
FSA/HSA eligible
Up to 10 servings
Turmeric Roasted Chicken with Golden Beets and Leeks

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.7 out of 5 based on 33 customer ratings

$0.00 Cooking FeeRated 4.7 out of 5 based on 7 reviews.
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 Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Turmeric and ginger adds golden color and delicious flavor to this oven roasted dish. Note: This recipes requires (2) 9x13 inch baking dishes for 7-10 servings.

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

Instructions
Preheat the oven to 425° F.
Slice the leeks in half lengthwise. Rinse them, fanning out the outer layers to wash away any grit. Slice the cleaned leeks into thin half-moons.
Remove the greens from the beets. Rinse them and coarsely chop. Halve the beets and cut each section into four wedges.
In a large mixing bowl, toss the leeks, beets, and beet greens together with the garlic, 1/2 of the turmeric, ginger, salt, pepper, lemon juice, and olive oil until thoroughly combined. Spoon the mixture into a 9 x 13-inch baking dish(s) or casserole pan and arrange in an even layer
Add the chicken and the remaining turmeric to a large mixing bowl and toss to coat. Transfer the chicken legs to the baking dish and nestle in the beet mixture.
Drizzle any of the remaining marinade over the top of the chicken and pour the chicken broth around the sides of the dish.
Roast, uncovered, until the chicken is fork tender and the beets are soft, about 1 hour.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 leek white and light green parts only
2 bunch golden beet with their greens, scrubbed
4 clove garlic minced
4 teaspoon ground turmeric divided
1 tablespoon ground cumin
1 teaspoon coriander
2 teaspoon ground ginger
1 teaspoon granulated garlic
1 teaspoon Kosher salt more or less to taste
0.5 teaspoon freshly ground black pepper
1/2 cup fresh lemon juice freshly squeezed
4 tablespoon extra virgin olive oil
3 pound chicken drumstick optional skin removed
1 cup chicken stock

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Heat in a 350 degree oven for 20 minutes or until heated through.

Nutrition
Calories: 258kcal | Carbohydrates: 13g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 410mg | Potassium: 514mg | Fiber: 2g | Sugar: 6g | Vitamin A: 662IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 3mg

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Pulled Tandoori Chicken
$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
Pulled Tandoori Chicken

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 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.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Mild shredded chicken and coconut milk combine to make this classic Indian dish. Add cauliflower rice for a complete meal.

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

Instructions
For the pulled chicken:
Fill a large pot with chicken stock and add the garlic, onion, salt, and bring to a boil.
Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat, drain and allow chicken to cool.
For the tandoori sauce:
Combine all the spices in a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste.
Once chicken has cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve immediately.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ½ pound boneless skinless chicken breast each cut in half
8 cup chicken stock
1 each onion finely chopped
4 clove garlic minced
1/2 teaspoon sea salt more or less to taste
For the tandoori sauce
1 cup canned lite coconut milk lite fat
1/2 teaspoon sea salt more or less to taste
2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper optional but highly recommended, adjust per client's spiciness preferences
2 teaspoon ground cumin
2 teaspoon ground turmeric
2 teaspoon freshly ground black pepper

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

Reheating/Serving Instructions
Heat chicken in a large sauté pan set over medium heat and heat until cooked through.

Nutrition
Calories: 278kcal | Carbohydrates: 10g | Protein: 39g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 710mg | Potassium: 843mg | Fiber: 1g | Sugar: 4g | Vitamin A: 279IU | Vitamin C: 4mg | Calcium: 26mg | 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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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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Chicken Tikka Masala (Pressure Cooker)
$0.00 Cooking FeeRated 4.6 out of 5 based on 6 reviews.
Rated 4.60 out of 5
FSA/HSA eligible
8 servings
Chicken Tikka Masala (Pressure Cooker)

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Recipe adapted from:
Meeta Arora

Rated 4.7 out of 5 based on 28 customer ratings

$0.00 Cooking FeeRated 4.6 out of 5 based on 6 reviews.
Serving Size: 6 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 Lower Carb Nut Free Refined Sugar Free Soy Free
This pressure cooker Chicken Tikka Masala is a super flavorful and aromatic Indian chicken curry made with marinated tender chicken cooked in a creamy sauce. This restaurant quality chicken tikka masala is so delicious, you will not consider take-out again. Serve with basmati rice for a complete meal.
https://pipingpotcurry.com/instant-pot-chicken-tikka-masala/

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https://pipingpotcurry.com/instant-pot-chicken-tikka-masala/

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

Instructions
Combine all ingredients for the marinade (except chicken) in a bowl and mix well. Add chicken and coat on each side with the marinade. Allow to marinate 30 minutes.
Start the pressure cooker in Sauté mode and adjust to high setting. Add 1 tablespoon oil. Add the chicken pieces and lightly brown on each side for about 2 minutes. Take chicken out of the pot and cut into pieces about 2-3 inches in size. (Note: The chicken is not completely cooked yet)
Add the rest of the oil to the pot. Add the onions, ginger, garlic and sauté for about 3 minutes.
Add water and deglaze the pot making sure nothing is stuck to the bottom.
Add tomato puree, spices and mix well. Add any leftover marinade too. Add the chicken and stir it.
Press cancel and close the lid with vent in sealing position. Change the instant pot setting to high pressure for 4 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.
Add cream, fenugreek leaves and stir well. Garnish with cilantro.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook15

Passive15

Total Time1 hour

Recipe Serving Size8

Ingredients

Ingredients
2 pound boneless skinless chicken breast
For marinade:
1/2 cup plain Greek yogurt
1 1/2 tablespoon fresh ginger grated
3 clove garlic minced
1 lime juiced
2 teaspoon Kashmiri red chili powder or cayenne more or less to taste
1 teaspoon ground turmeric Haldi powder
2 teaspoon garam masala
3/4 teaspoon Kosher salt more or less to taste, or dietary preference
For the sauce:
1 teaspoon garam masala
1 teaspoon Kashmiri red chili powder or cayenne more or less to taste
1 teaspoon ground turmeric
4 tablespoon ghee or butter divided
2 cup onion finely diced
2 teaspoon fresh ginger grated
3 clove garlic minced
15 ounce canned tomato puree or canned tomato sauce (if using lessen water by 1/4 cup or so)
1 cup water
1 cup heavy cream
2 tablespoon dried fenugreek
For garnish:
2 tablespoon fresh cilantro chopped

Cooking Tools Required
Can Opener, Cutting board, Electric Pressure Cooker, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through, or in a saucepan over medium heat.

Nutrition
Calories: 355kcal | Carbohydrates: 13g | Protein: 28g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 394mg | Potassium: 811mg | Fiber: 3g | Sugar: 6g | Vitamin A: 987IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 2mg

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Asian Inspired Ground Turkey
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
Up to 10 servings
Asian Inspired Ground Turkey

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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: 3.5 oz after cooking

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 Keto Lower Carb Refined Sugar Free
Use this ground turkey filling in lettuce wraps, rice paper wraps, egg rolls, rice bowls, or noodle bowls. You can also add to soups or salads. Note: Photo is serving suggestion only

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

Instructions
Mix together all the ingredients. Place a non-stick pan over medium heat and add the turkey mixture. Cook slowly so the turkey releases its juices and no longer sticks to the pan, about 15 minutes. Mix frequently, breaking up the turkey into small pieces.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 teaspoon avocado oil
2 teaspoon sesame oil
3 shallot minced
3 clove garlic large, put through a press or minced
1 tablespoon fresh ginger grated
3 pound 93% lean ground turkey
1 teaspoon Kosher salt more or less to taste
¼ cup soy sauce
1 tablespoon chili-garlic sauce
Optional:
4 tablespoon lemon grass tender parts only, minced

Cooking Tools Required
Cutting board, Garlic press, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Top Stove

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

Nutrition
Calories: 234kcal | Carbohydrates: 3g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 735mg | Potassium: 348mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

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Sauteed Greens with Shallots and Mustard Seeds
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
FSA/HSA eligible
Up to 10 servings
Sauteed Greens with Shallots and Mustard Seeds

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Recipe adapted from:
Mayumi Tavalero

Rated 4.8 out of 5 based on 19 customer ratings

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 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 Keto Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Nutritious greens including kale, chard, and collard greens are sauteed in olive oil along with shallots and mustard seeds for a bit of spice and texture.

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

Instructions
Heat the olive oil in a large skillet over medium heat. Add the shallot and mustard seeds (may pop at higher heat, be careful not to burn) and cook until softened, about 2 minutes. Add the greens and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Season with salt and pepper. Stir in the lemon juice and serve.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon extra-virgin olive oil
2 piece shallot large, minced
1 tablespoon yellow mustard seeds
1 pound kale stems and inner ribs trimmed, leaves cut into ribbons
1 pound chard stems and inner ribs trimmed, leaves cut into ribbons
1 pound collard greens stems and inner ribs trimmed, leaves cut into ribbons
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper more or less to taste
2 tablespoon fresh lemon juice more or less to taste

Cooking Tools Required
12-inch skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 86kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 362mg | Potassium: 455mg | Fiber: 5g | Sugar: 2g | Vitamin A: 9583IU | Vitamin C: 74mg | Calcium: 249mg | Iron: 2mg

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Clean Diet Cauliflower Fried Rice
$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Rated 3.00 out of 5
FSA/HSA eligible
Up to 10 servings
Clean Diet Cauliflower Fried Rice

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Recipe adapted from:
Karin Adoni Ben-David

Rated 3 out of 5 based on 6 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Serving Size: 6 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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Dairy Free Diabetes Friendly Lower Carb Nut Free Reduced Fat Refined Sugar Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This fried rice uses fresh cauliflower and vegetables instead of rice.

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

Instructions
Wash cauliflower, remove the leaves, cut into pieces, and put in food processor or blender. Blend until cauliflower becomes the consistency of couscous (small bits).
In a large pan, heat sesame oil and add garlic. Let sit for a couple minutes (stirring periodically). Add carrots and let sit for a minute before adding cauliflower and peas.
With a wooden spoon, create a circle in the middle of the pan to fry the egg by moving the contents of the “rice” to the sides of the pan. Pour eggs into the open space and let cook. Then mix in the eggs with the remainder of the ingredients.
Add soy sauce, black pepper, and any other seasonings you’d like. Pour some into a bowl and top with some scallions and sesame seeds. Enjoy!

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
42 ounce cauliflower for 10 servings 2 medium heads or frozen riced cauliflower
2 tablespoon sesame oil
3 clove garlic put through a press
2 cup carrot finely chopped
2 cup frozen green peas
4 egg
6 tablespoon soy sauce low sodium, or liquid amino acids
1/2 teaspoon freshly ground black pepper more or less to taste
For garnish:
4 stalk green onion chopped (for garnish)
1 tablespoon sesame seeds

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Heat cauliflower rice in a sauté pan over medium heat until heated through.

Nutrition
Calories: 128kcal | Carbohydrates: 14g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 684mg | Potassium: 578mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4642IU | Vitamin C: 72mg | Calcium: 67mg | Iron: 2mg

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Clean Diet Chinese Chicken 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
Clean Diet Chinese Chicken Salad

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 6 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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Dairy Free Diabetes Friendly Egg Free Gluten Free Paleo Refined Sugar Free Soy Free
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Everyone loves Chinese Chicken Salad and this one is made extra special with an orange-ginger dressing.

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

Instructions
To poach the chicken, place chicken breast(s) in a large skillet and add water to just cover chicken. Turn heat up to high and when it starts to boil, immediately reduce the heat and to a simmer. Cook for about 10 minutes or until instant read thermometer reach 165 degrees F. Remove from heat and when cool enough to handle dice the chicken breasts.
Meanwhile prepare the vegetables. In a large bowl combine the cabbage, carrots, green onions, cilantro, and sesame seeds, tossing to combine.
In a small bowl, combine the orange juice, olive oil, rice vinegar, fish sauce, and ginger. Gently stir until mixed, then pour over the salad. Toss to coat.
Add the diced chicken and toss again. Plate and garnish with cashews.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound boneless skinless chicken breast poached, then diced
1 head green cabbage or Napa cabbage, thinly sliced
3 carrot medium, julienned
6 stalk green onion white and light green parts only, thinly sliced
1 bunch fresh cilantro chopped
1 tablespoon sesame seeds
For the dressing:
3/4 cup orange juice
4 tablespoon avocado oil
2 tablespoon rice vinegar
1 teaspoon fish sauce
2 teaspoon fresh ginger grated
1/2 teaspoon sea salt
pinch freshly ground black pepper
For garnish:
1 cup cashews roughly chopped

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

Nutrition
Calories: 271kcal | Carbohydrates: 14g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 301mg | Potassium: 702mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3337IU | Vitamin C: 46mg | Calcium: 68mg | Iron: 2mg

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Keema Matar-Instant Pot or Stovetop
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
FSA/HSA eligible
Up to 10 servings
Keema Matar-Instant Pot or Stovetop

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Recipe adapted from:
Aneesha Gupta

Rated 4 out of 5 based on 4 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
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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Dairy Free Diabetes Friendly Gluten Free Heart Healthy Lower Carb
Keema Matar is a popular Indian and Pakistani curry made with ground meat (Keema) and green peas (matar), and seasoned with warm Indian spices.
https://spicecravings.com/keema-matar-spicy-minced-meat-with-peas

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https://spicecravings.com/keema-matar-spicy-minced-meat-with-peas

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Instructions
Stovetop recipe
Heat a non-stick pan over medium-high heat and add oil. Next, add cumin seeds, onions, and green chilies, and sauté for 3 minutes until they turn translucent.
Then, add the ginger and garlic, and continue to sauté for another minute. Now add the tomatoes along with the spices. Continue to sauté for 3-4 minutes until the tomatoes turn soft and mushy.
After that, add the ground meat and mix while breaking down the meat with your spatula. Cover and cook the keema for 5 minutes, then uncover, and saute until the liquid evaporates and the keema is cooked.
Stir in thawed green peas and cook for another 3-4 minutes, or until the peas cook through. Turn off the heat and garnish with cilantro leaves.
Instant Pot Recipe
Turn on the Instant Pot on Sauté and adjust it to high. Wait till it displays 'hot'. Add oil, chopped onions, bay leaf, and serrano pepper. Sauté for 3 minutes.
Add minced ginger and garlic, stir, and cook for another minute.
Add pureed tomato, salt and spices, and sauté for 2 minutes. If adding tomato paste instead, add ¼ cup water to help the paste integrate.
Add ground meat and stir well to break up the meat. When ground meat looks well integrated with the sauce, turn off Saute. Add ¼-½ cup water and deglaze the pot. Scrape off any brown bits stuck at the bottom.
Close and lock the lid. Cook on Manual or Pressure cook for 10 minutes at high pressure (sealing mode). After cooking, release the pressure manually (QR).
Open the lid and turn on Saute. Check for seasoning and add frozen or fresh peas. Simmer for 3-5 minutes, until the curry reaches your desired consistency and peas cook through. Garnish with fresh chopped cilantro and enjoy with rice, roti, or naan!

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
Ingredients:
4 tablespoon extra virgin olive oil
4 bay leaf
2 cup onion finely chopped (about 1 medium onion)
2 serrano chili or jalapeno seeded and chopped (skip for mild)
2 tablespoon fresh ginger grated
3 clove garlic
3 tablespoon tomato paste
2 pound ground turkey
1 cup water to be added in 2 parts
Spices:
1.5 teaspoon salt
1 teaspoon ground turmeric
4 teaspoon garam masala
2 tablespoon ground coriander
2 teaspoon ground cumin
3 teaspoon Kashmiri red chili powder or cayenne use paprika for mild
0.5 teaspoon ground cardamom optional- added to enhance flavors
For Finishing:
2 cup frozen green peas thawed while keema is cooking
For garnish:
0.5 cup fresh cilantro freshly chopped for garnish

Cooking Tools Required
Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

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

Nutrition
Calories: 205kcal | Carbohydrates: 10g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 449mg | Potassium: 489mg | Fiber: 3g | Sugar: 4g | Vitamin A: 569IU | Vitamin C: 16mg | Calcium: 36mg | Iron: 2mg

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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.

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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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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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Pulled Tandoori Chicken with Cauliflower Rice
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
Up to 10 servings
Pulled Tandoori Chicken with Cauliflower Rice

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 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.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Spicy shredded chicken and lite coconut milk combine to make this classic Indian dish. Served with cauliflower rice.

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Instructions
For the pulled chicken:
Fill a large pot with chicken stock and add the garlic, onion, salt, and bring to a boil.
Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat, drain and allow chicken to cool.
For the tandoori sauce:
Combine all the spices in a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste.
Once chicken has cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve immediately.
For the cauliflower rice:
Heat a large non-stick saute pan over medium-high heat. When hot add the oil and the garlic, saute for 30 seconds, being careful not to burn the garlic. Add the frozen riced cauliflower, breaking up chunks as necessary. Saute for 3-5 minutes until warmed.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ½ pound boneless skinless chicken breast each cut in half
8 cup chicken stock
1 onion finely chopped
4 clove garlic minced
1/2 teaspoon sea salt more or less to taste
For the tandoori sauce
1 cup canned lite coconut milk lite fat
1/2 teaspoon sea salt more or less to taste
2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper optional but highly recommended, adjust per client's spiciness preferences
2 teaspoon ground cumin
2 teaspoon ground turmeric
2 teaspoon freshly ground black pepper
For the cauliflower rice:
33 ounce frozen riced cauliflower
2 clove garlic
2 teaspoon avocado oil

Cooking Tools Required
12-inch saute pan, Can Opener, Cutting board, Dutch Oven, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat chicken in a large sauté pan set over medium heat and heat until cooked through.

Nutrition
Calories: 310kcal | Carbohydrates: 15g | Protein: 41g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 738mg | Potassium: 1125mg | Fiber: 2g | Sugar: 5g | Vitamin A: 279IU | Vitamin C: 49mg | Calcium: 47mg | Iron: 2mg

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Steamed Cauliflower with Coconut Dill Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
Up to 10 servings
Steamed Cauliflower with Coconut Dill Sauce

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Recipe adapted from:
An Le

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.

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Healthy Comfort and Nourishment

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Instructions
Bring water to a boil in a large steamer
Chop cauliflower into bite size pieces and place in steamer
Combine remaining ingredients in a sauce pan and heat to a simmer.
Once cauliflower is semi soft, serve on plate and pour over warm sauce.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound cauliflower for 10 servings, 2 heads
14 ounce canned full-fat coconut milk
4 tablespoon maple syrup for keto, use keto maple
1/2 cup fresh dill chopped
1 teaspoon Kosher salt
pinch ground turmeric

Cooking Tools Required
Can Opener, Cutting board, Food storage containers, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Serve warm. Reheat in microwave.

Nutrition
Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Sodium: 274mg | Potassium: 467mg | Fiber: 2g | Sugar: 7g | Vitamin A: 181IU | Vitamin C: 58mg | Calcium: 46mg | Iron: 2mg

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Coconut Fish Curry with Broccolini and Cauliflower Rice
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
FSA/HSA eligible
Up to 10 servings
Coconut Fish Curry with Broccolini and Cauliflower Rice

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Recipe adapted from:
Jasmine and Melissa Hemsley

Rated 4 out of 5 based on 4 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Serving Size: 3.5 oz cooked fish + 4 oz curry sauce

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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Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Paleo
Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients. Service this delicious coconut fish curry with or broccolini and cauliflower rice.

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Instructions
Cook the cauliflower rice per the package instructions.
In a food processor, blend the spice paste ingredients together until smooth – you might need to pulse a few times first.
Cut the fish into 2 inch cubes and season with a little salt and pepper. In a medium saucepan, gently toast the mustard seeds until they pop then add the ghee; add the paste. Turn up the heat and fry for about a minute, stirring regularly to stop the bottom from catching.
Add the coconut milk and bring to a medium simmer, put the lid on for 5 minutes. Add the fish cubes to the sauce and gently poach, covered, for about 3-4 minutes, until cooked through.
Meanwhile, trim the tenderstem broccolini and cook it in lightly salted boiling water for no more than 3 min so it's still tender. Drain and chill so it stopps cooking and maintain the bright green color.
Turn off the heat, add the tamari and squeeze over lots of lime juice. Season to taste, adding the maple syrup if you think it needs a little sweetness for balance. Serve topped with the reserved cilantro leaves, with broccolini and caluflower rice.
Be careful not to over cook the fish. If overcooked, it becomes tough and will not taste as good.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound cod fillet or pollock or other white fish
2 teaspoon mustard seeds
4 teaspoon avocado oil
27 ounce canned lite coconut milk
2 teaspoon tamari sauce gluten-free soy
3 lime
1 teaspoon maple syrup to taste
26 ounce broccolini
30 ounce frozen riced cauliflower
FOR THE SPICE PASTE
3 teaspoon ground turmeric
2 teaspoon ground cumin
2 onion large halved
2 fresh red chili double if you want more kick
4 clove garlic
2 ½ inch fresh ginger piece
1 ½ ounce fresh cilantro leaves and stalks kept separate – use the stalks only in the paste (reserve the leaves for later)
2 tablespoon water

Cooking Tools Required
Cutting board, Dutch Oven, Food Processor, Measuring cups and spoons, Sharp Knives

Reheating/Serving Instructions
This dish doesn't freeze well, if frozen, the fish will become more tough. To reheat we'd recommend using either your stovetop or your oven. Set the oven to around 275 degrees fahrenheit, place the fish curry into a casserole or oven proof dish, cover with tinfoil and reheat for around 10 - 15 minutes.

Nutrition
Calories: 272kcal | Carbohydrates: 18g | Protein: 30g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 59mg | Sodium: 257mg | Potassium: 957mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1741IU | Vitamin C: 129mg | Calcium: 115mg | Iron: 2mg

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

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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: 6 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 Heart Healthy Nut Free
Whole wheat noodles are tossed with chicken and broccoli and a mild spicy Asian sauce.

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

Instructions
Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to the boiling water. Cook according to package directions to al dente.
In a small bowl combine the sauce ingredients. Set aside.
In a large saute pan over high heat add the broccoli florets and 3 tablespoons of water, cover and let steam for a few minutes. Remove from pan and set aside.
Wipe out the pan and return to medium-high heat. Add a tablespoon of oil and then the sliced chicken. Cook for 5 minutes or until fully cooked. Remove from pan and set aside.
Add remaining avocado oil to the pan set over high heat. Add the fresh ginger and saute 30 seconds, then add the cooked noodles and saute for a few minutes. Add the cooked chicken, the cooked broccoli, green onions, and sesame seeds.
Pour sauce over all the ingredient and saute several more minutes to blend the flavors.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
8 ounce whole wheat spaghetti
Kosher salt for the pasta water
2 tablespoon fresh ginger
2 tablespoon avocado oil divided
12 ounce boneless skinless chicken breast sliced 1/4 inch thick
1 head broccoli cut into florets
3 stalk green onion sliced
1 tablespoon sesame seeds
For the sauce:
3 tablespoon low sodium soy sauce
1 tablespoon sriracha sauce
2 tablespoon sesame oil
1 tablespoon sugar

Cooking Tools Required
Cutting board, Measuring cups and spoons, Non stick saute pan, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 506kcal | Carbohydrates: 58g | Protein: 32g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 673mg | Potassium: 1013mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1068IU | Vitamin C: 141mg | Calcium: 129mg | Iron: 4mg | Phosphorus: 463mg

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Saag Paneer with Tofu
$0.00 Cooking Fee
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Up to 10 servings
Saag Paneer with Tofu

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Recipe adapted from:
Kaiser Permanente

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$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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Dairy Free Diabetes Friendly Egg Free Refined Sugar Free Soy Free Vegan Vegetarian
Tofu takes the place of paneer in this lighter version of saag paneer, a classic Indian dish made with fresh spinach sautéed in plenty of ginger, cumin, garam masala, chiles, coriander and turmeric.

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Instructions
Make tofu paneer:
Mix together the lemon juice, water, salt, and nutritional yeast in a glass bowl.
Chop tofu into 1⁄2 inch cubes and add to lemon juice mixture and stir well. Set aside and let marinate at least 1 hour.
Preheat oven to 400. Pour the tofu mixture on a baking sheet and spread out so none of them are touching each other. Bake tofu for 20-25 minutes, stirring halfway through, until browned and crispy on edges.
Make the cashew cream:
Soak the cashews in the 1⁄2 cup boiling water for at least 5-10 minutes (longer if possible).
Place the cashews and water in a food processor or blender and blend until pureed totally smooth.
Make Saag:
Bring 1 1⁄2 cups of water to boil in a large pan. Add spinach and place lid on top. Cook spinach for 2-3 minutes and then stir and cook another 1-2 minutes until spinach is wilted and cooked.
Transfer to a food processor with the water and puree until smooth.
Chop the onion and poblano pepper and set aside.
Heat a large pan until hot. Once hot, add oil, chopped onion and chopped peppers. Saute for 6-8 minutes until the onion is brown and tender.
Add the ginger and garlic and stir well. Cook another 1-2 minutes until browned and fragrant.
Add the garam masala, cumin, coriander, and pepper flakes and cook for 1 minute or until fragrant.
Add the tomatoes, salt, and lime juice to the pan and stir well. Add the cashew cream and pureed spinach and stir well. Cook for another 5 minutes or until mixture is thick.
Add tofu paneer on top of saag mixture to serve (or mix in).

Cook Times

Active Prep30

Hands-On Cook25

Hands-Off Cook25

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
Tofu “Paneer”:
35 ounce extra firm tofu
5 tablespoon fresh lemon juice
7 1/2 tablespoon water
7 1/2 tablespoon nutritional yeast
1/2 teaspoon sea salt
Saag:
40 ounce baby spinach
3 3/4 cup water
2 1/2 teaspoon avocado oil
2 poblano pepper diced and seeds removed
2 large yellow onion chopped
2 1/2 tablespoon fresh ginger grated
7 clove garlic minced or pressed
37 ounce canned diced tomatoes
1/2 teaspoon sea salt
2 1/2 teaspoon garam masala
2 1/2 teaspoon cumin
5 teaspoon ground coriander
1/2 teaspoon crushed red pepper
2 1/2 tablespoon fresh lemon juice
Cashew cream:
1/2 cup raw cashews
1/2 cup boiling water

Cooking Tools Required
12-inch nonstick skillet, 5-quart saucepot, Baking Pan, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Non stick saute pan, Oven, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium high heat until heated through or in a pot on the stove top over medium heat.

Nutrition
Calories: 193kcal | Carbohydrates: 21g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 546mg | Potassium: 1262mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10881IU | Vitamin C: 68mg | Calcium: 206mg | Iron: 7mg

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Korean Spicy Rice Bowl
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
4 servings
Korean Spicy Rice Bowl

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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: 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

Brain Food Dairy Free Diabetes Friendly Heart Healthy
Enjoy the spicy, salty, sweet flavors of Korea with this delicious lean ground beef and whole grain rice bowl.

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

Instructions
Cook rice according to package directions.
Heat a skillet over medium heat and add a bit of oil. Add the minced garlic and sauté for about 1 minute. Add the ground beef and cook until browned.
In the same pan, lightly sauté the spinach (about 1-2 minutes). Remove and set aside.
Add a little more oil if necessary and sauté the bell pepper for 2-3 minutes until tender but still crisp; set aside.
Sauté the bean sprouts for 1-2 minutes; set aside.
In individual bowls, add a base of warm cooked brown rice. Arrange the ground beef, spinach, bell peppers, and bean sprouts on top of the rice in sections.
Drizzle each bowl with a bit of the sauce and top with sesame seeds. Mix everything together before eating.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook30

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1.3 cup brown rice cooked according to package directions
1 tablespoon avocado oil
1 pound 90% lean ground beef
4 cup fresh spinach
8 ounce red bell pepper julienned
1 cup bean sprouts
2 clove garlic minced
For the sauce:
1 1/2 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
2 teaspoon chili garlic sauce
1 teaspoon granulated sugar
1 teaspoon sesame seeds
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
12-inch skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Top Stove

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

Nutrition
Calories: 530kcal | Carbohydrates: 56g | Protein: 30g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 444mg | Potassium: 888mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4595IU | Vitamin C: 85mg | Calcium: 82mg | Iron: 5mg

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Red Lentil Dahl-Diabetes Friendly
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Red Lentil Dahl-Diabetes Friendly

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Recipe adapted from:
Kate Hackworthy

Rated 0 out of 5

$0.00 Cooking Fee

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 Lower Carb Postpartum Pregnancy Reduced Fat Refined Sugar Free Vegan Vegetarian
This quick and easy red lentil dahl is packed with flavor! Vegan, vegetarian and gluten-free.
https://veggiedesserts.com/red-lentil-dahl/

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https://veggiedesserts.com/red-lentil-dahl/

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

Instructions
Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
Stir in lemon juice and spinach until it wilts.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 teaspoon extra virgin olive oil
3 cup onion diced, about 3 medium
6 clove garlic finely chopped
2 tablespoon fresh ginger peeled and grated
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 1/2 tablespoon ground turmeric
2 teaspoon garam masala
1 1/2 cup dry lentil
28 ounce canned diced tomatoes
28 ounce canned lite coconut milk
3 cup vegetable stock
1/2 teaspoon freshly ground black pepper more or less to taste
3 tablespoon fresh lemon juice
4 cup fresh spinach

Cooking Tools Required
Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.

Nutrition
Calories: 221kcal | Carbohydrates: 30g | Protein: 9g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 480mg | Potassium: 602mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1443IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 4mg

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Baked Tilapia with Roasted Veggies and Tilapia Stir-fry
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Baked Tilapia with Roasted Veggies and Tilapia Stir-fry

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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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free
With this selection you'll get two different fish dishes with 4 servings each. First, enjoy a delicious baked tilapia infused with Mediterranean flavors served with roasted zucchini, onions, and peppers. And second, enjoy an Asian inspired fish stir-fry, with tender crisp broccoli, bell peppers, and snap peas.

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

Instructions
Baked Tilapia
Preheat oven to 400°F. Toss zucchini, bell pepper, and onion with 1 tablespoon of the olive oil, salt, and pepper. Spread evenly on a baking sheet.
Place tilapia fillets on the same sheet. Drizzle with remaining olive oil, lemon juice, garlic, oregano, salt, and pepper.
Bake for 15-18 minutes, until the tilapia is flaky and veggies are tender.
Serve immediately or freeze portions for later use.
Tilapia Stir-fry
Heat 1 tablespoon avocado oil in a skillet over medium heat. Cook tilapia for 3-4 minutes per side until golden. Remove and set aside.
In the same skillet, add remaining oil, garlic, and ginger. Sauté for 1-2 minutes.
Add broccoli, bell pepper, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender.
Stir in soy sauce and rice vinegar. Add tilapia back in, breaking into bite-sized pieces, and cook for another 2 minutes. Garnish with cilantro if desired.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Baked Tilapia with Roasted Veggies:
1 pound tilapia fillet
2 tablespoon extra virgin olive oil
5 ounce zucchini sliced
8 ounce red bell pepper sliced
6 ounce red onion chopped
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
2 clove garlic minced
1/2 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper
For the Tilapia Stir-fry:
1 pound tilapia fillet
2 tablespoon avocado oil
9 ounce broccoli florets chopped
8 ounce red bell pepper sliced
4 ounce snap peas
2 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh ginger minced
2 clove garlic minced
Optional:
1/4 cup fresh cilantro chopped

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

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

Nutrition
Calories: 220kcal | Carbohydrates: 10g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 365mg | Potassium: 699mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2203IU | Vitamin C: 116mg | Calcium: 53mg | Iron: 2mg

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