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Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms
$0.00 Cooking Fee
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FSA/HSA eligible
8 servings
Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms

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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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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
With this selection you'll get two different quinoa dishes with 4 servings each. First, enjoy a roasted veggie quinoa bowl packed with nutrient-dense vegetables, heart-healthy fats, and protein-rich quinoa. Your second dish is quinoa stuffed mushrooms that is not only delicious, but packed with fiber!

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Instructions
For the Quinoa Bowl: Cook the quinoa
Rinse 1 cup of quinoa under cold water. Note: You can cook the quinoa for the stuffed mushroom recipe at the same time-see below.
In a medium pot, combine the quinoa and water, according to package directions. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and set aside.
Roast the vegetables:
Preheat the oven to 400°F (200°C).
On a baking sheet, spread out the chopped zucchini, bell pepper, and sliced carrot. Drizzle with 1 tablespoon olive oil, then sprinkle with cumin, paprika, garlic powder, salt, and pepper. Toss the vegetables to coat evenly.
Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even roasting.
Assemble the bowl:
Divide the cooked quinoa into 4 bowls. Top with the roasted vegetables and drizzle with fresh lemon juice. Garnish with fresh cilantro, if desired.
For the Stuffed Mushrooms:
Rinse 2 cups of quinoa under cold water and add to a medium pot. Add water according to package directions. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork.
Prepare the Mushrooms:
Preheat your oven to 375°F (190°C). Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon to create space for the quinoa stuffing. Lightly brush the mushroom caps with olive oil and season with a pinch of salt and pepper. Place the mushrooms on a baking sheet, gill-side up.
Sauté the Vegetables:
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
Mix Quinoa with Vegetables:
Add the cooked quinoa to the pan with the onions and garlic. Stir in the oregano, black pepper, and any additional salt to taste. Cook for another 2-3 minutes, allowing the flavors to combine. Optionally, squeeze in the lemon juice for added brightness.
Stuff the Mushrooms:
Spoon the quinoa mixture into each mushroom cap, pressing gently to pack the filling.
Bake:
Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the quinoa is slightly crispy on top.
Garnish with fresh parsley if desired, and serve the stuffed mushrooms hot.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook25

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the quinoa bowl:
1 cup quinoa
2 cup water
1 medium zucchini chopped
1 medium bell pepper chopped
1 medium carrot sliced
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon fresh lemon juice
1/2 teaspoon Kosher salt
Optional:
2 tablespoon fresh cilantro chopped for garnish
For the stuffed mushrooms:
2 cup quinoa
8 portobello mushroom
2 tablespoon extra virgin olive oil
1 large onion diced
2 clove garlic minced
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Kosher salt
2 tablespoon fresh lemon juice
For garnish:
2 tablespoon Italian parsley

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Oven, Pot with lid, Sharp Knives, Top Stove

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

Nutrition
Calories: 321kcal | Carbohydrates: 49g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Sodium: 314mg | Potassium: 831mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1610IU | Vitamin C: 22mg | Calcium: 56mg | Iron: 4mg

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Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers-Lower Sodium
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
Up to 10 servings
Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers-Lower Sodium

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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 oz protein, 6 oz veggies

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 Heart Healthy Mediterranean Diet Postpartum Pregnancy Refined Sugar Free
This dish combines salmon marinated in a honey-soy dressing and oven roasted vegetables for a complete meal.

Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers-Lower Sodium quantity

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Instructions
Marinade
In a medium bowl, whisk together the marinade ingredients until well-combined.
Place the salmon in a large bowl (or large Ziploc resealable bag) and pour the marinade on top, making sure that the salmon is evenly coated. Cover with plastic wrap and place in the refrigerator for 15 minutes.
As the salmon marinades, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
For the Fish
Prepare the vegetables (peeling and slicing) then place them onto the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Toss to coat before spreading the vegetables into a single layer (slight overlap is okay) leaving space in the center of the baking sheet for the salmon.
Once the salmon fillets are done marinating, place the salmon in the open space on the baking sheet. Pour the leftover marinade over the salmon.
Bake for 10-15 minutes depending on the thickness of the salmon and desired doneness (the salmon should flake easily with a fork).
Sprinkle with a pinch of salt and pepper. Optionally top with toasted sesame seeds. Best served immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive15

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
Marinade
4 clove garlic minced
1/2 cup extra virgin olive oil
5 tablespoon fresh lemon juice
1/3 cup honey
1/4 cup light soy sauce
For the Fish
4 pound salmon fillet skin and pin bones removed
2 pound asparagus woody stems removed
2 cup red bell pepper julienne
1 1/2 cup onion sliced
1/2 teaspoon freshly ground black pepper
sesame seeds toasted

Cooking Tools Required
Baking sheet, Mixing bowls, Whisk

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

Nutrition
Calories: 430kcal | Carbohydrates: 18g | Protein: 39g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 100mg | Sodium: 409mg | Potassium: 1202mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1693IU | Vitamin C: 48mg | Calcium: 56mg | Iron: 4mg

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Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
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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Diabetes Friendly Egg Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Soy Free
This Italian-inspired dish is high in protein, rich in fiber, and full of Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal. Enjoy!

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Instructions
Prepare the Chicken: Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil, and season with oregano, basil, garlic powder, salt, and pepper.
Roast the Chickpeas: On the same baking sheet (or a separate one), spread the chickpeas in a single layer. Drizzle with 1 tbsp olive oil and sprinkle with salt, pepper, and red pepper flakes if using.
Bake: Roast the chicken and chickpeas for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and chickpeas are slightly crispy.
Prepare the Spinach: While the chicken and chickpeas are baking, lightly sauté the spinach in a dry pan for 1-2 minutes until just wilted. Drizzle with balsamic vinegar and a pinch of salt.
Serve: Slice the chicken and serve with roasted chickpeas and sautéed spinach. Sprinkle with Parmesan cheese before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound boneless skinless chicken breast
15 ounce canned chickpeas drained and rinsed
2 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
4 cup fresh spinach
1/4 cup grated parmesan cheese
1 tablespoon balsamic vinegar

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Saute pan, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 325kcal | Carbohydrates: 18g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 566mg | Potassium: 772mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3001IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 3mg | Phosphorus: 381mg

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Quinoa Stuffed Portobello Mushrooms
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Quinoa Stuffed Portobello Mushrooms

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 mushrooms

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 Refined Sugar Free Soy Free Vegan Vegetarian
This recipe features heart-healthy quinoa stuffed into large portobello mushrooms, creating a delicious and nutritious dish with plenty of fiber.

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Instructions
Prepare the Quinoa:
Rinse 1 cup of quinoa under cold water to remove its natural coating. In a medium pot, combine the quinoa with 2 cups of water or low-sodium vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork.
Prepare the Mushrooms:
Preheat your oven to 375°F (190°C). Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon to create space for the quinoa stuffing. Lightly brush the mushroom caps with olive oil and season with a pinch of salt and pepper. Place the mushrooms on a baking sheet, gill-side up.
Sauté the Vegetables:
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
Mix Quinoa with Vegetables:
Add the cooked quinoa to the pan with the onions and garlic. Stir in the oregano, black pepper, and any additional salt to taste. Cook for another 2-3 minutes, allowing the flavors to combine. Optionally, squeeze in the lemon juice for added brightness.
Stuff the Mushrooms:
Spoon the quinoa mixture into each mushroom cap, pressing gently to pack the filling.
Bake:
Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the quinoa is slightly crispy on top.
Garnish and Serve:
Garnish with fresh parsley if desired, and serve the stuffed mushrooms hot.

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook35

Passive0

Recipe Serving Size4

Ingredients

Ingredients
2 cup quinoa
8 each portobello mushroom
2 tablespoon extra virgin olive oil
1 each large onion diced
2 clove garlic minced
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Kosher salt
2 tablespoon fresh lemon juice
2 tablespoon Italian parsley for garnish

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

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

Nutrition
Calories: 382kcal | Carbohydrates: 56g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 297mg | Potassium: 521mg | Fiber: 6g | Sugar: 0.3g | Vitamin A: 191IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 4mg

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Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP

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Recipe adapted from:
Reneta Jenik

Rated 0 out of 5

$0.00 Cooking Fee
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 Low FODMAP 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 green onions and mustard seeds for a bit of spice and texture.

Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP quantity

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Instructions
Heat the olive oil in a large skillet over medium heat. Add the green onions and mustard seeds (may pop at higher heat, be careful not to burn) and cook until softened, about 1-2 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
5 stalk green onion Use both the white and light green parts of the green onions
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 more or less to taste
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: 84kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 362mg | Potassium: 455mg | Fiber: 5g | Sugar: 1g | Vitamin A: 9643IU | Vitamin C: 74mg | Calcium: 251mg | Iron: 2mg

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Salmon Stuffed Avocado Boats
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Salmon Stuffed Avocado Boats

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Recipe adapted from:
Customer submitted recipe

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 boat / half an avocado

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 Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30

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Instructions
Place the salmon in a medium saucepan with water and bring to a boil over medium heat.
Immediately reduce the heat to a simmer and poach salmon for 5-7 minutes depending on thickness of the filet. Once salmon flakes easily, transfer it to a cutting board to cool. Discard of the water.
Slice the avocado in half and remove the pit. Use a spoon to scoop out enough avocado to create a bigger hole that the salmon will fit in. Transfer scooped out avocado to a small bowl.
Flake the salmon and add it and add it to the bowl with the scooped out avocados. Add lemon juice and mash until well mixed.
Fill the hollowed out avocado halves with the mashed salmon mixture. Enjoy!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
27 ounce salmon fillet
5 each ripe avocado
1 1/4 each lemon juiced
Topping (optional)
hot sauce

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

Nutrition
Serving: 6.4ounces | Calories: 110kcal | Carbohydrates: 0.1g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 34mg | Potassium: 378mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg

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Poached Tilapia-AIP Diet Friendly
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Poached Tilapia-AIP Diet Friendly

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Recipe adapted from:
Beth Chen

Rated 0 out of 5

$0.00 Cooking Fee
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

AIP Diet Diabetes Friendly Heart Healthy Low FODMAP Lower Carb Paleo Whole 30
This Poached Tilapia recipe is a simple but elegant dish. It’s full of really subtle flavors of bone broth, thyme and bay.
https://autoimmunewellness.com/poached-tilapia/

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https://autoimmunewellness.com/poached-tilapia/

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Instructions
Add the broth and thyme to a frying pan then bring to a boil over high heat.
Add 2 fillets to the pan and then let cook 5-6 minutes or until flakey. You may need to flip the tilapia if they are thicker than the broth is deep.
Once the first two fillets are finished cooking, carefully transfer them to a platter or serving dish.
Next add the remaining two fillets to the pan and let cook for another 5-6 minutes or until flakey.
Remove the fillets and carefully add them to the serving dish.
At this point the broth should be somewhat cooked down but continue to let boil for another 5 minutes until it’s reduced even more.
Add salt and lemon, to taste, then pour the sauce over the fillets. Serve immediately.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size4

Ingredients

Ingredients
5 cup bone broth
½ teaspoon dried thyme
1 bay leaf
2 pound tilapia fillet about 4 fillets
1/2 teaspoon sea salt to taste
1 lemon juiced

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

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

Nutrition
Calories: 261kcal | Carbohydrates: 1g | Protein: 56g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 113mg | Sodium: 520mg | Potassium: 694mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

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Baked Tomatoes with Parsley
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Baked Tomatoes with Parsley

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 tomato halves

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 Gluten Free Heart Healthy Low FODMAP Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Baking tomatoes concentrates their flavor for a more intense tomato taste, plus it makes them more nutritious! This great side dish pairs wonderfully with steak, chicken, seafood, or pasta. Note: This recipe requires 2 sheet pans or 2 baking dishes for 7-10 servings.

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Instructions
Preheat oven to 350 degrees.
Wash tomatoes and cut them in half lengthwise.
Select a baking dish(es) that can accommodate all the tomato halves or use 2 parchment-lined baking sheets. Place tomato halves cut-side up and sprinkle with parsley, salt and pepper. Drizzle the olive oil on top.
Place baking dish(es) in the uppermost rack of the oven and bake for 50 minutes. The skins and the sides of the baking dish will be a bit charred and the tomatoes will have shrunk to about half their original size. Serve warm, room temperature, or chilled.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 1/2 pound Roma tomato about 20 small
6 tablespoon Italian parsley (flatleaf) finely chopped
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoon extra virgin olive oil

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Sharp Knives

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

Nutrition
Calories: 112kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 477mg | Potassium: 499mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1903IU | Vitamin C: 31mg | Calcium: 25mg | Iron: 1mg

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Italian Chopped Chicken Salad with White Beans & Balsamic Dressing
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Italian Chopped Chicken Salad with White Beans & Balsamic Dressing

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
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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Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Soy Free
This salad is high in fiber, rich in lean protein, and packed with Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal option!

Italian Chopped Chicken Salad with White Beans & Balsamic Dressing quantity

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Instructions
Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken breasts with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then chop into bite-sized pieces.
Assemble the Salad: In a large bowl, combine chopped romaine, cherry tomatoes, white beans, and red onion.
Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, balsamic vinegar, salt, and pepper.
Serve: Toss the salad with the dressing, then top with chopped chicken and Parmesan cheese.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound boneless skinless chicken breast
15 ounce canned cannellini white beans drained and rinsed
4 cup mixed greens
1 cup cherry tomato halved
1/4 cup red onion thinly sliced
1/4 cup shredded Parmesan cheese
2 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Cooking Tools Required
12-inch saute pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula, Tongs, Whisk

Nutrition
Calories: 362kcal | Carbohydrates: 28g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 263mg | Potassium: 1094mg | Fiber: 6g | Sugar: 2g | Vitamin A: 733IU | Vitamin C: 20mg | Calcium: 160mg | Iron: 4mg | Phosphorus: 406mg

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Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing
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4 servings
Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing

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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 Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Soy Free
This salad is high in fiber, rich in lean protein, and packed with Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal option!

Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing quantity

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Instructions
Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken with 1 tbsp olive oil, garlic powder, basil, salt, and pepper. Bake for 15-18 minutes or until fully cooked. Let cool, then shred the chicken.
Assemble the Salad: In a large bowl, combine arugula, chickpeas, cucumber, and sun-dried tomatoes.
Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, lemon juice, salt, and pepper.
Serve: Toss the salad with the dressing, then top with shredded chicken and feta cheese.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound boneless skinless chicken breast
15 ounce canned chickpeas drained and rinsed
6 cup baby spinach
1 cucumber diced
1/3 cup sun-dried tomatoes chopped
1/3 cup feta cheese optional
3 tablespoon extra virgin olive oil
2 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon garlic powder

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Whisk

Nutrition
Calories: 395kcal | Carbohydrates: 24g | Protein: 34g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 617mg | Potassium: 1260mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4458IU | Vitamin C: 23mg | Calcium: 171mg | Iron: 4mg | Phosphorus: 438mg

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Braised Chicken Thighs with Garlic, Lemon and Olives-Lower Sodium
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Up to 10 servings
Braised Chicken Thighs with Garlic, Lemon and Olives-Lower Sodium

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$0.00 Cooking Fee
Serving Size: 1 bone-in, skin-on chicken thigh

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 Gluten Free Keto Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Chicken thighs are seared until crisp and golden brown before being combined with soft onions, lots of garlic, lemon and Greek olives. This dish is from The Tasting Table Blog.
https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

Braised Chicken Thighs with Garlic, Lemon and Olives-Lower Sodium quantity

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https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

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Instructions
Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
Preheat the oven to 350°.
Season the chicken on both sides with salt and pepper.
In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes.
Add the garlic cloves to the pan and flip the thighs over.
Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.
With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.
Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven.
Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook50

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
10 bone-in skin-on chicken thigh
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
12 clove garlic
2 yellow onion large thinly sliced (for 10 servings about 4 cups)
1 lemon thinly sliced, seeds discarded
2 tablespoon fresh oregano plus more for garnish
1 cup green olive
1 lemon juiced

Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Oven, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 392kcal | Carbohydrates: 5g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 556mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg

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Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms

Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms

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For the Quinoa Bowl: Cook the quinoa

Roast the vegetables:

Assemble the bowl:

For the Stuffed Mushrooms:

Prepare the Mushrooms:

Sauté the Vegetables:

Mix Quinoa with Vegetables:

Stuff the Mushrooms:

Bake:

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Optional:

For the stuffed mushrooms:

For garnish:

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Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers-Lower Sodium

Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers-Lower Sodium

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Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach

Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach

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Quinoa Stuffed Portobello Mushrooms

Quinoa Stuffed Portobello Mushrooms

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Prepare the Quinoa:

Prepare the Mushrooms:

Sauté the Vegetables:

Mix Quinoa with Vegetables:

Stuff the Mushrooms:

Bake:

Garnish and Serve:

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Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP

Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP

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Salmon Stuffed Avocado Boats

Salmon Stuffed Avocado Boats

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