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

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Recipe adapted from:
Dr. Eric Berg DC

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/4 rutabaga

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

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

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

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

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

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size8

Ingredients

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

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

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

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

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

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 9 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 Keto Lower Carb Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
This dish is loaded with flavor thanks to the addition of fresh herbs and lots of garlic. Pair it with mashed potatoes and a salad, for a simple Sunday dinner.

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Instructions
Pre-heat oven to 425 degrees. Line a heavy-duty, rimmed sheet pan(s) with parchment paper.
Pat all the chicken pieces dry with a paper towel. then season with salt and pepper. Place chicken in a large bowl; add the olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken.
Place the chicken pieces on prepared sheet pan(s). Roast in the oven for 35-40 minutes, until chicken is cooked through (internal temp 160-165 degrees) and the skin is golden brown.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook35

Passive0

Total Time50 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
For the rosemary roast chicken:
2 1/2 teaspoon Kosher salt
3/4 teaspoon freshly ground black pepper
7 pound whole chicken cut up, or 6 pounds of your favorite parts
3 tablespoon extra virgin olive oil
8 clove garlic chopped
2 tablespoon fresh rosemary chopped

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Sharp Knives

Reheating/Serving Instructions
Reheat rosemary roast chicken in microwave on medium power until warm, or place in a 350 degree oven for 20 minutes.

Nutrition
Calories: 370kcal | Carbohydrates: 1g | Protein: 29g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 689mg | Potassium: 304mg | Fiber: 1g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg

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Lentil and Mushroom Lettuce Wraps
$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
Lentil and Mushroom Lettuce Wraps

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Recipe adapted from:
KaiaFit

Rated 4 out of 5 based on 8 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 2 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.

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Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
These vegan and vegetarian wraps are seasoned with smoked parika and cumin, with optional jalapeno pepper for added heat.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Add lentils, water and 1/4 of the salt to a saucepan and bring to a boil. Reduce the heat to a gentle simmer. Cook the lentils uncovered for 20 to 25 minutes or until just tender.
Add more water if needed to ensure the lentils remain just barely covered. When cooked, drain the excess liquid and set aside on a plate.
Meanwhile, heat a skillet over medium heat. Add a splash of water to the skillet and then add the onion. Cook for 2 minutes, until softened. Then add the mushrooms, half of the smoked paprika and half of the cumin. Add the jalapeno and stir, continuing to add water if needed to ensure it isn't sticking. Cook over medium heat for 5 to 6 minutes, until the mushrooms have released water and are cooked.
Add the remaining smoked paprika and cumin to the plate with the lentils and toss to combine. Add the lentils to the pan with the mushrooms and season with the remaining salt and stir to combine.
Divide the Boston lettuce evenly between plates and top with the mushroom and lentil mixture. Enjoy!

Notes
Leftovers
Refrigerate in an airtight container for up to five days.
Serving Size
One serving is approximately 5 lettuce wraps.
No Smoked Paprika
Use regular paprika.
More Flavor
Sauté the vegetables with in vegetable broth or oil instead of water.
Additional Toppings
Top the wraps with salsa or guacamole.
No Spice
Omit the jalapeno pepper.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook25

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 cup green lentils
5 cup water
2 teaspoon sea salt divided
2 yellow onion chopped
2 1/2 pound cremini mushroom chopped
5 teaspoon smoked paprika divided
4 teaspoon ground cumin divided
5 head Boston lettuce
Optional:
2 jalapeno pepper thinly sliced

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

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

Nutrition
Calories: 220kcal | Carbohydrates: 39g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 488mg | Potassium: 1237mg | Fiber: 17g | Sugar: 5g | Vitamin A: 3251IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 6mg

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Grilled White Fish with Mango Jalapeño Slaw
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Grilled White Fish with Mango Jalapeño Slaw

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounce

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb 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. This grilled fish pairs beautifully with the sweet-spicy flavor of the mango jalapeno slaw topped with a balsamic mustard dressing.

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Instructions
Preheat a grill to medium high heat.
In a small bowl, add salt, smoked paprika, ground cumin, and garlic powder. Toss to combine.
Rub spice blend on one side of each fish filet.
In a medium bowl, add mango, Napa cabbage, jalapeño, fresh cilantro, and green onion.
In a small bowl, add garlic, lime juice, white balsamic vinegar, avocado oil, Dijon mustard, smoked paprika, ground cumin, salt, and pepper. Whisk until combined.
Pour the dressing over the slaw, toss to combine, and set aside.
Before putting the fish on the grill, brush with avocado oil.
Place fish on the grill and grill each side for 3-4 min. or until fish releases from the grill.
Serve fish with mango jalapeño slaw.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound cod fillet
3/4 teaspoon Kosher salt more or less to taste, or preference
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
4 tablespoon avocado oil
Mango Jalapeño Coleslaw:
2 mango peeled, seeded, and diced
4 cup Napa cabbage thinly sliced
2 jalapeno pepper seeds removed, finely chopped
1/2 cup fresh cilantro chopped
3 stalk green onion sliced
For the dressing:
2 clove garlic finely chopped
1 lime juiced
2 tablespoon white balsamic vinegar
5 tablespoon avocado oil
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon ground cumin
3/4 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Tongs, Whisk

Reheating/Serving Instructions
Heat a large saute pan with a bit of oil over medium heat. Add fish and cook until heated through.

Nutrition
Calories: 301kcal | Carbohydrates: 10g | Protein: 33g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 78mg | Sodium: 458mg | Potassium: 941mg | Fiber: 2g | Sugar: 7g | Vitamin A: 893IU | Vitamin C: 31mg | Calcium: 69mg | Iron: 1mg

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Turkey Chili
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Turkey Chili

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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 Refined Sugar Free Soy Free
A high-protein, fiber-packed, comforting chili that's full of bold flavors!

Turkey Chili quantity

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

Instructions
Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 2 minutes.
Cook the Turkey: Add ground turkey, breaking it apart as it browns (about 5 minutes).
Add the Ingredients: Stir in diced tomatoes, tomato paste, black beans, kidney beans, corn, and spices. Simmer for 10 minutes.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound 93% lean ground turkey
1 tablespoon extra virgin olive oil
1 whole small onion diced
2 clove garlic minced
15 ounce canned diced tomatoes-low sodium
15 ounce canned black beans-low sodium drained & rinsed
15 ounce canned kidney beans-low sodium drained & rinsed
1 cup frozen corn
1 tablespoon tomato paste
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper

Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

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

Nutrition
Calories: 409kcal | Carbohydrates: 49g | Protein: 41g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 700mg | Potassium: 1335mg | Fiber: 16g | Sugar: 5g | Vitamin A: 619IU | Vitamin C: 18mg | Calcium: 117mg | Iron: 6mg | Phosphorus: 551mg

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Beef Tacos with Chipotle Sour Cream
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
4 servings
Beef Tacos with Chipotle Sour Cream

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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: 2 tacos

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 Heart Healthy Refined Sugar Free Soy Free
These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

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

Instructions
Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
Stir in the chili powder and ground cumin. let it simmer for 5 minutes
While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 teaspoon avocado oil
1 pound 95% lean ground beef
8 each whole wheat tortilla
2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup lettuce thinly sliced
6 ounce Roma tomato diced
1/3 cup shredded cheddar cheese
For the chipotle sour cream:
1/3 cup sour cream
1/2 teaspoon chipotle powder
1 teaspoon lime juice

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

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

Nutrition
Calories: 525kcal | Carbohydrates: 50g | Protein: 36g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 737mg | Potassium: 645mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5022IU | Vitamin C: 17mg | Calcium: 286mg | Iron: 6mg

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Swedish Meatballs – Diabetes Friendly
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Swedish Meatballs – Diabetes Friendly

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Recipe adapted from:
Stephanie

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3-4 meatballs

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 Diabetes Friendly Heart Healthy Keto Lower Carb Nut Free Refined Sugar Free
These delicious and flavorful Swedish Meatballs are smothered in a savory gravy that you can serve with low carb magic noodles or mashed cauliflower. Enjoy the tasty meatballs guilt free.
https://thecozycook.com/swedish-meatball-recipe/

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https://thecozycook.com/swedish-meatball-recipe/

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

Instructions
Heat ½ of the olive oil in a large, high-walled skillet and add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
In a large bowl, combine the almond flour and ground flaxseeds, Parmesan cheese, whisked egg, almond milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
While the meatballs chill, combine the beef broth, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
Heat remaining olive oil in a large skillet over medium-high heat.
Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
Melt the butter in the same skillet and use a silicone spatula to “clean” the bottom of the skillet. Add the avocado oil. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
Place the Greek yogurt in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

Cook Times

Active Prep25

Hands-On Cook30

Hands-Off Cook15

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
Meatballs (about 35)
3 tablespoon extra virgin olive oil divided
1 each medium yellow onion finely diced
4 clove garlic minced
12 tablespoon almond flour
4 tablespoon flax seeds meal
0.5 cup low sodium grated Parmesan cheese low sodium
2 each large egg whisked
0.5 cup unsweetened almond milk
0.5 teaspoon kosher salt or less
0.5 teaspoon dried oregano
0.5 teaspoon ground allspice
0.5 teaspoon ground nutmeg
0.5 teaspoon freshly ground black pepper
1.5 pound lean ground turkey or ground chicken
1 pound lean ground beef or entirely turkey/chicken for less fat
Sauce
2 tablespoon butter
2 tablespoon avocado oil
4 tablespoon whole wheat flour or almond flour
4 cup low-sodium beef broth
2 teaspoon Worcestershire sauce
2 teaspoon Dijon mustard
2 teaspoon dried parsley
1 cup plain Greek yogurt

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, plate, Sharp Knives

Reheating/Serving Instructions
Heat in the microwave or stove top until heated through.

Nutrition
Calories: 368kcal | Carbohydrates: 7g | Protein: 34g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 509mg | Potassium: 642mg | Fiber: 2g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 2mg

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Egg Muffin Tex-Mex Style With Turkey and Veggies
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
12 servings
Egg Muffin Tex-Mex Style With Turkey and Veggies

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Recipe adapted from:
Lexi's Clean Kitchen

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking Fee
Serving Size: 1-2 muffins

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

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

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with ground turkey and veggies, these muffins offer a tasty and protein-packed breakfast on the go. This recipe will require 2 muffin pans.

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat oven to 350ºF
In a medium skillet, heat oil and sauté peppers and onions for 5-7 minutes until soft
Add in turkey and spices and cook until browned
Add in spinach, and tomato. Toss to combine and set aside.
In a large bowl whisked together eggs. Add in the turkey and veggies. Season with 1/2 salt and 1/4 teaspoon black pepper.
Pour into greased muffin tin
Bake for 20 minutes until eggs are firm
Garnish and serve!

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 tablespoon avocado oil
1 each red bell pepper finely diced
1 each green bell pepper finely diced
1 each small yellow onion finely diced
1 pound 93% lean ground turkey
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dry oregano
1 cup fresh spinach
1 each Roma tomato finely diced
1 each jalapeno pepper seeded and diced
9 each egg whisked
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoon fresh cilantro chopped, for garnish

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 126kcal | Carbohydrates: 3g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 270mg | Potassium: 215mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 1mg

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Chili Lime Steak Fajitas-Low FODMAP
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
Up to 10 servings
Chili Lime Steak Fajitas-Low FODMAP

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Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 2 fajitas

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 Keto Low FODMAP Lower Carb Nut Free Soy Free
These chili lime steak fajitas are very juicy and full of incredible flavors. The secret to the amazing flavors is in the incredible marinade.

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Instructions
For Marinade
Whisk marinade ingredients together to combine. Pour 2/3's of the marinade into a shallow dish to marinate the steak for about 10 minutes at room temperature while preparing the other ingredients. Set aside remaining marinade for vegetables
For Skillet
Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes.
For Vegetables
Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.
Assemble
To serve steak, slice against the grain into thin strips. Wrap in lettuce leaves, with cilantro, sliced avocado or other toppings you like, and drizzle over the remaining marinade.

Notes

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive10

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Marinade
1/3 cup extra virgin olive oil
1 each lime zested
1/4 cup lime juice freshly squeezed
1 tablespoon maple syrup
5 tablespoon fresh cilantro fresh chopped
2 teaspoon fresh oregano dried
1 teaspoon crushed red pepper adjust to your preference of spice
1 teaspoon ground cumin
1 1/2 teaspoon Kosher salt
2.5 pound flank steak or flat iron, or skirt or rump steak
For the Fajitas
5 ounce red bell pepper seeded and sliced
5 ounce yellow bell pepper seeded and sliced
5 ounce green bell pepper seeded and sliced
Optional for Serving
2 head leaf lettuce
2 each avocado sliced
4 tablespoon fresh cilantro

Cooking Tools Required
Cutting board, Mixing bowls, Saute pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Steak: Cover the dish and put it in the microwave. Cook it on a medium heat (max heat will dry out your steak in no time) for 30-second periods, turning the steak in between. You should only need to do this a few times for the perfect result. Deliciously tender. Vegtables: Spread food out in an even layer, cover with a damp paper towel to help create some steam while the food is heating so it doesn't dry out, and stir every so often to promote even heating, as there are usually hot spots even in microwaves with turntables.
To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining marinade.

Nutrition
Calories: 313kcal | Carbohydrates: 10g | Protein: 27g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 433mg | Potassium: 821mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6186IU | Vitamin C: 66mg | Calcium: 65mg | Iron: 3mg

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Keto Chocolate Dipped Pecan Shortbread Cookies
$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
18 servings
Keto Chocolate Dipped Pecan Shortbread Cookies

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Recipe adapted from:
Maya Krampf

Rated 5 out of 5 based on 30 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Serving Size: 1 cookie

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 Keto Lower Carb Vegetarian
A buttery keto shortbread cookie with only 1.7g net carbs! These almond flour cookies taste like real shortbread.
https://www.wholesomeyum.com/recipes/gluten-free-shortbread-cookies-low-carb-sugar-free/

Keto Chocolate Dipped Pecan Shortbread Cookies quantity

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https://www.wholesomeyum.com/recipes/gluten-free-shortbread-cookies-low-carb-sugar-free/

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Instructions
Basic Keto Shortbread Cookies:
Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter and Besti, until it's fluffy and light in color.
Beat in the vanilla extract. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).
Optional Chocolate Dip:
Allow gluten-free shortbread cookies to cool and harden completely before dipping in chocolate. Line a small baking sheet with parchment paper (one that will fit in your fridge).
Melt sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts before the chocolate sets.
Chill in the refrigerator before handling, until the chocolate is firm.

Cook Times

Active Prep10

Hands-On Cook12

Hands-Off Cook0

Passive0

Total Time22 minutes

Recipe Serving Size18

Ingredients

Ingredients
2 1/2 cup blanched almond flour
6 tablespoon salted butter softened; can use coconut oil for dairy-free, but flavor and texture will be different *
1/3 cup allulose blend besti monk fruit , or 1/2 cup pure allulose or pure erythritol
1 teaspoon pure vanilla extract
1/2 cup sugar free dark chocolate chips
2 teaspoon coconut oil
3 tablespoon pecans chopped

Cooking Tools Required
Baking sheet, Mixing bowls, Mixing spoon, Oven

Nutrition
Calories: 161kcal | Carbohydrates: 10g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 30mg | Potassium: 8mg | Fiber: 2g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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Clean Diet Zestful Zucchini and Chickpeas
$0.00 Cooking Fee
Rated 0 out of 5
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Up to 10 servings
Clean Diet Zestful Zucchini and Chickpeas

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounce

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This zucchini has a creamy texture thanks to tahini and chickpeas. Note: This recipe requires 2 large pans for 7-10 servings.

Clean Diet Zestful Zucchini and Chickpeas quantity

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

Instructions
In a pan or a wok add oil over medium heat and add garlic until softened, about a minute. Add zucchini, and turn up the heat slightly until tender and slightly brown, about 3-5 minutes. Add chickpeas and harissa paste and mix until all vegetables are covered in the golden paste.
To make tahini add a little bit of water and lemon juice until tahini paste thins out. Season to taste.

Cook Times

Active Prep15

Hands-On Cook12

Hands-Off Cook0

Passive0

Total Time27 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 clove garlic minced
8 each zucchini small, chopped into half moons
28 ounce canned chickpeas drained and rinsed
2 tablespoon harissa paste (or to taste – I like it spicy so would add a bit more)
4 tablespoon tahini
1 each lemon
2 tablespoon extra virgin olive oil

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives

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

Nutrition
Calories: 224kcal | Carbohydrates: 30g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 696mg | Fiber: 8g | Sugar: 8g | Vitamin A: 362IU | Vitamin C: 36mg | Calcium: 77mg | Iron: 3mg

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Southwestern Chicken Soup
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Southwestern Chicken Soup

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 12 ounces

Diabetes Friendly Egg Free Gluten Free Refined Sugar Free Soy Free
This soup is filled with Southwestern flavors such as cumin, chili, and garlic, and is hearty enough to serve as a main dish. Perfect for a chilly night!

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Instructions
Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
Add the garlic, cumin and chili powder. Sauté for an additional minute or two, being careful not to burn the garlic or spices.
Add the chicken stock, tomatoes, corn, beans, and chicken. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
Remove chicken breasts from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
Add salt and pepper; stir in cilantro. Adjust seasonings.
Place an equal amount of soup in each serving bowl. Top with tortilla strips and a tablespoon or two of cheese.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook17

Passive0

Total Time32 minutes

Recipe Serving Size10

Ingredients

Ingredients
¼ cup extra virgin olive oil
2 yellow onion medium, diced
8 clove garlic finely chopped
2 teaspoon ground cumin
2 teaspoon chili powder
9 cup chicken stock room temperature or cold
56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
2 cup frozen corn kernels
30 ounce canned black beans drained and rinsed
2 pound boneless skinless chicken breast
¼ cup fresh cilantro coarsely chopped
1 teaspoon Kosher salt
⅓ teaspoon freshly ground black pepper
Garnish:
1 cup Mexican cheese blend such as Queso Fresco, crumbled

Cooking Tools Required
Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in microwave on high power until desired temperature is reached.

Nutrition
Calories: 393kcal | Carbohydrates: 32g | Protein: 35g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1279mg | Potassium: 1257mg | Fiber: 8g | Sugar: 9g | Vitamin A: 498IU | Vitamin C: 26mg | Calcium: 183mg | Iron: 5mg

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

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Recipe adapted from:
Slava Bond

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6.5 ounce

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

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

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

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

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

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

Cooking Tools Required
12-inch saute pan, Crockpot

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

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

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Chinese Beef and Broccoli Stir Fry-Diabetes Friendly
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
6 servings
Chinese Beef and Broccoli Stir Fry-Diabetes Friendly

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounce

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free
This dish will easily outdo your local Chinese take out both in taste and quality of ingredients.

Chinese Beef and Broccoli Stir Fry-Diabetes Friendly quantity

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

Instructions
Place the beef slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let beef marinate at room temperature for 15 minutes.
Meanwhile, in a small bowl whisk together the sauce ingredients. Set aside.
Heat a large sauté pan or wok over medium-high heat. Add half the oil, then carefully place beef pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until meat is about 80 percent done. Remove beef from pan and reserve.
To the same pan add remaining oil. Add the ginger and garlic and cook for a minute or less, just until garlic is pale gold.
Add onion and stir-fry for a minute or two, then add the broccoli to the pan. Cook for an additional minute.
Add the cooked reserved beef including any accumulated juices, mixing well to combine.
Pour sauce over beef and broccoli, cover and cook for several minutes or until broccoli is tender crisp. Add additional water if sauce is too thick and adjust seasonings if needed.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive15

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 ½ pound flank steak sliced against the grain into strips about 1/8 inch thick and 2 inches long
Marinade:
1 tablespoon gluten free soy sauce
1 ½ tablespoon dry sherry
3 tablespoon corn starch
Sauce:
¼ cup water
1 tablespoon gluten free soy sauce
1 ½ tablespoon brown sugar packed
1 ½ tablespoon sesame oil
1 ½ tablespoon corn starch
1 ½ tablespoon rice vinegar
1 tablespoon Kikkoman oyster sauce (gluten free)
2 tablespoon avocado oil
2 tablespoon fresh ginger finely chopped
5 clove garlic finely chopped
1 onion large, sliced lengthwise into strips about ¼ inch thick
6 cup broccoli florets

Cooking Tools Required
Cutting board, Sharp Knives, Top Stove, Wok

Reheating/Serving Instructions
Microwave on medium power until heated through.

Nutrition
Calories: 315kcal | Carbohydrates: 18g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 511mg | Potassium: 742mg | Fiber: 3g | Sugar: 5g | Vitamin A: 568IU | Vitamin C: 83mg | Calcium: 81mg | Iron: 3mg

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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.

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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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Vegan Lean Cauliflower Mashed Potatoes
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
4 servings
Vegan Lean Cauliflower Mashed Potatoes

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Recipe adapted from:
Elena Tomasi - As Easy As Apple Pie

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 9 oz

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

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Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Gluten Free Heart Healthy Lower Carb Paleo Reduced Fat Vegan Vegetarian
Healthy and delicious Cauliflower Mashed Potatoes – A creamy, delicious, gluten free, low carb, paleo and vegan alternative to mashed potatoes.

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

Instructions
Bring a large pot of salted water to a boil, add the cauliflower and cook for about 10 minutes or until the cauliflower is fork tender. Drain, return it back to the hot pan and let it stand for 2 to 3 minutes with the lid on.
Meanwhile, add the garlic and olive oil to a saucepan over medium-low heat. Continue to cook, stirring frequently, until garlic is softened and fragrant but not browning; about 5 minutes.
Transfer the cauliflower, garlic and extra 1/2 tablespoon olive oil to a food processor, add salt and pepper and purée until smooth. (You can also use a potato masher or blender).
Adjust the salt and pepper to taste.
Garnish with chopped fresh thyme, salt, and pepper. For serving, you can drizzle a little olive oil on top.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size4

Ingredients

Ingredients
3 pound cauliflower 1 large head, trimmed and cut into florets
4 clove garlic
1 tablespoon extra virgin olive oil
½ teaspoon Kosher salt
⅛ teaspoon freshly ground black pepper
For garnish
fresh thyme chopped, optional
flavored salt optional
freshly ground black pepper optional

Cooking Tools Required
Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot

Reheating/Serving Instructions
You can store the cauliflower mashed potatoes in the refrigerator for up to 3 days, or freeze it to last a few weeks.

Nutrition
Calories: 121kcal | Carbohydrates: 18g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 393mg | Potassium: 1030mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 165mg | Calcium: 81mg | Iron: 2mg | Phosphorus: 154mg

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Nutty Protein Power Bars
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
16 servings
Nutty Protein Power Bars

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Recipe adapted from:
Brien Shamp

Rated 5 out of 5 based on 10 customer ratings

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

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 Oil Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Fuel your day with these addictive Nutty Protein Power Bars! Packed with wholesome ingredients like slivered walnuts and pecans, these bars offer a delightful crunch while delivering a healthy dose of protein. Infused with the sweetness of Medjool dates and a burst of flavor from dried cherries and apricots, they make for a perfect snack any time of day. With the addition of ground flax meal and protein powder, these bars not only satisfy your sweet tooth but also provide essential nutrients to keep you energized. Just try not to devour them all in one sitting!

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Adjust the ingredients measurement scale here by changing this number. 16

Instructions
In a food processor, coarsely grind the walnuts and pecans. Set aside in a large bowl. Add the flaxseed, cinnamon and protein powder to the nut blend.
Next, put the dates, cherries, and apricots into the food processor and pulse just a few times to chop the fruit (should still be small pieces). Add the water, vanilla, and honey and pulse a few more times to combine.
Add your fruit mixture to the nut mixture, and hand mix to combine all the ingredients well.
Simply press your mixture into a glass baking dish and refrigerate for 60 minutes before cutting into 16 bars.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size16

Ingredients

Ingredients
1¼ cup walnuts lightly toasted
1 cup pecans lightly toasted
⅓ cup ground flax seeds
¾ teaspoon ground cinnamon
6 ounce pitted Medjool date 7 dates
⅓ cup dried unsweetened cherries or unsweetened dried blueberries
⅓ cup dried apricot
½ teaspoon pure vanilla extract
½ tablespoon honey
2 ¼ ounce protein powder about 60 grams of protein powder
4 tablespoon water add 1 more tablespoon as needed

Cooking Tools Required
8x8 inch glass baking dish, Cutting board, Food Processor, Measuring cups and spoons, Mixing spoon, Refrigerator, Sharp Knives, Spatula, Top Stove

Nutrition
Calories: 183kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 8mg | Potassium: 211mg | Fiber: 3g | Sugar: 11g | Vitamin A: 219IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1mg

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Sautéed Zucchini and Cherry Tomatoes-Low FODMAP
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
Up to 10 servings
Sautéed Zucchini and Cherry Tomatoes-Low FODMAP

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Recipe adapted from:
Jennifer Segal - Once Upon a Chef

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 7 ounce

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Crisp zucchini and sweet cherry tomatoes make a lovely summer side dish.

Sautéed Zucchini and Cherry Tomatoes-Low FODMAP quantity

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

Instructions
Heat the olive oil over medium heat in a large sauté pan or a large pot.
Add the zucchini, tomatoes, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
3 pound zucchini for 10 servings 6 medium, cut into 1/2-inch chunks
2 pound grape tomato or cherry tomatoes, halved
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoon fresh basil chopped plus more for garnish if desired

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

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

Nutrition
Calories: 65kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 481mg | Potassium: 573mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1049IU | Vitamin C: 37mg | Calcium: 32mg | Iron: 1mg

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Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
6 servings
Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP

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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 Low FODMAP Nut Free Refined Sugar Free Soy Free
If you've never tried a pot roast cooked in a pressure cooker you're in for something special! Unlike traditionally cooked pot roast, this roast will always come out juicy and tender, never dry. Plus, the root vegetables are cooked in the meat juices for maximum flavor.

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

Instructions
Season roast with Kosher salt and freshly ground pepper.
Place a large pot over medium-high heat and when hot, add the oil. Place the roast in the pot and brown on both sides. This should take about 8 minutes. Alternately, if you have a pressure cooker with a saute or browning mode you can use that to brown the roast.
Transfer beef to pressure cooker. Add beef stock (or water) and herbs,. Cover and cook on high pressure for 40 minutes. Quick pressure release.
Remove roast and allow to rest, covered in foil, for 10-15 minutes. Meanwhile, place root vegetables in the pressure cooker with the remaining liquid, and cook on high pressure for 5 minutes. Slice pot roast or break it up into chunks. Serve with vegetables and any remaining juices.

Cook Times

Active Prep5

Hands-On Cook8

Hands-Off Cook55

Passive0

Total Time1 hour 8 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon avocado oil or your favorite high-heat cooking oil
3.5 pound beef chuck roast
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 cup beef stock or water
1 teaspoon dry thyme
1 bay leaf
4 each red potato or other variety, large, cut into 1 1/2 inch pieces
2 each carrot large, cut into 1 1/2 inch lengths
1 each parsnip large, cut into 1 1/2 inch pieces

Cooking Tools Required
Cutting board, Electric Pressure Cooker, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Place pot roast in a pan with some of it's juices. Cover and place over medium heat until heated through.

Nutrition
Calories: 302kcal | Carbohydrates: 1g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 409mg | Potassium: 577mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 59IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 4mg | Phosphorus: 308mg

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Shaved Brussel Sprout Salad with Roasted Butternut Squash
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Shaved Brussel Sprout Salad with Roasted Butternut Squash

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Recipe adapted from:
The Roasted Root

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

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

Diabetes Friendly Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
A fresh shaved Brussels sprout salad with roasted butternut squash, pomegranate seeds, pumpkin seeds, chopped apple, and feta cheese – all tied together with a citrusy maple cinnamon dressing.
https://www.theroastedroot.net/shaved-brussel-sprout-salad-roasted-butternut-squash/

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https://www.theroastedroot.net/shaved-brussel-sprout-salad-roasted-butternut-squash/

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

Instructions
For the dressing: Add all of the ingredients for the dressing to a small blender and blend until completely smooth. Set aside until ready to use.
For the salad: Preheat the oven to 415 degrees F. Spread the butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Use your hands to coat the squash in oil. Sprinkle with sea salt and a dash of cinnamon if desired.
Roast butternut squash for 30 to 40 minutes, stirring half-way through, or until squash is golden-brown and cooked through. Once the butternut squash has finished roasting, set it aside to cool to room temperature.
While squash is roasting, shave all of the the Brussels sprouts - Hold the Brussels sprouts by the stem on a cutting board, and use a sharp knife to carefully chop (or shave) them into thin slices. Discard the hard stems.
Add the shaved Brussels sprouts to a large serving bowl, along with the butternut squash, apple, pomegranate seeds, feta cheese, and pumpkin seeds. Toss in desired amount of dressing until everything is well coated. Taste for flavor and add sea salt to taste.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour

Recipe Serving Size10 people

Ingredients

Ingredients
Brussels Sprout Salad:
1 ½ pound Brussels sprout trimmed and shaved
2 cup butternut squash peeled and chopped
1 fugi apple large, peeled, cored, and chopped
1/3 cup pomegranate aril
½ cup feta cheese crumbled
1/3 cup pumpkin seeds
Citrus Maple-Cinnamon Dressing:
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
4 teaspoon pure maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon sea salt to taste

Cooking Tools Required
Baking sheet, Blender, Cutting board, Food Processor, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 135kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 163mg | Potassium: 411mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3522IU | Vitamin C: 67mg | Calcium: 85mg | Iron: 1mg

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