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Paleo Egg Drop Soup
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Paleo Egg Drop Soup

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 9 ounces

Dairy Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free Vegetarian Whole 30
This simple but satisfying soup can become a complete meal with the addition of your favorite vegetables.

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

Instructions
Rehydrate the dried mushrooms for 5 to 10 minutes depending on how thin or thick they are.
Bring the broth to a boil over medium-high heat, turn down to a simmer.
Add the mushrooms, coconut aminos, ginger, and ½ the green onions.
Crack eggs into a medium bowl and use a fork to whisk. Slowly pour a thin stream of egg into the hot broth, while stirring gently.
Remove from heat; adjust seasonings and garnish with remaining green onions.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 cup vegetable broth or chicken or bone broth
½ cup dried shiitake mushroom reconstituted with 1 cup boiling water, sliced
2 tablespoon coconut aminos
1 teaspoon fresh ginger grated
½ cup green onion sliced into thin rings, divided
8 egg pasture raised if possible
1 teaspoon Kosher salt or to taste

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat in the microwave on full power to desired temperature.

Nutrition
Calories: 71kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 979mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg

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Aromatic Jeera Rice
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Aromatic Jeera Rice

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Recipe adapted from:
Anushree Shetty

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

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 3/4 cup

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
Jeera rice tastes great with just about anything or on its own with a bit of yogurt and pickle.
https://simmertoslimmer.com/jeera-rice/

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https://simmertoslimmer.com/jeera-rice/

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

Instructions
Add rice to a medium-deep saucepan and fill it with water until the rice is completely covered.
Wash the rice by gently rubbing them with your fingers to dislodge any dirt and starch.
Change the water couple of times till the water runs clear.
Drain the water and add 5 cups of water to the rice. Let the rice soak for 30 minutes.
Drain the rice and set it aside.
Place a wok/kadhai over medium-high heat and add ghee.
Once the ghee is hot, add cumin seeds and once it starts sizzling, add green chilies, bay leaves, and cinnamon stick. Fry it for about 10-15 seconds and then add rice.
Saute the rice for about 1-2 minutes before adding salt and 4 cups water
In approximately 6-8 minutes, the water will start to boil and evaporate from the surface. When craters appear, cover the saucepan with a tight-fitting lid and turn down the heat to the lowest setting and cook for another 5 minutes and turn off the heat.
Open the lid and let the steam escape.
Resting the rice: Cover the saucepan and let the rice rest undisturbed for 5 minutes – this allows the steam coming out of the rice to redistribute and allows all the layers of the rice to evenly cook.
Wait for 5 minutes and then fluff the rice gently with a fork and sprinkle chopped coriander leaves. Serve hot.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 ½ cup aged basmati rice
4 cup water
3 tablespoon ghee coconut oil for vegan
5 teaspoon cumin seeds
4 green chile Indian green chiles or Serrano or Jalapeño peppers would work too, finely chopped
2 cinnamon stick 3-inch long
3 bay leaf
1 teaspoon Kosher salt

Cooking Tools Required
Colander, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Reheat in microwave, covered, on full power.

Nutrition
Calories: 214kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 11mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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

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Recipe adapted from:
An Le

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

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

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

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

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

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

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

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

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

Reheating/Serving Instructions
Serve warm. Reheat in microwave.

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

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Shrimp with Lobster Sauce
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Shrimp with Lobster Sauce

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Recipe adapted from:
Bill

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 7 ounces plus 3/4 cup rice

Dairy Free Gluten Free Nut Free
Shrimp with lobster sauce is a classic Chinese takeout dish that’s a bit of a misnomer. There’s really no lobster in the dish at all, but delicious shrimp in a luxurious egg and pork sauce that complements everything nicely. Prep Time10 minsCook Time10 minsTotal Time20 minsCourse: Fish and SeafoodCuisine: Chinese Servings: 6 servings https://thewoksoflife.com/shrimp-lobster-sauce/ Author: Bill
https://thewoksoflife.com/shrimp-lobster-sauce/

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https://thewoksoflife.com/shrimp-lobster-sauce/

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

Instructions
Cook rice according to package directions
Peel and devein the shrimp, if not already done. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the sherry and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.

Cook Times

Active Prep30

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 1/2 cup long grain white rice cooked according to package directions
24 ounce U21 shrimp
12 ounce ground pork
6 tablespoon avocado oil
3 clove garlic minced
3 tablespoon dry sherry or Shaoxing wine
4 1/2 cup low sodium chicken stock
1 1/2 teaspoon sesame oil
3/4 teaspoon granulated sugar
1 ½ teaspoon Kosher salt more or less to taste
¼ teaspoon white pepper more or less to taste
1 1/2 cup frozen green peas
6 tablespoon cornstarch mixed into a slurry with 2 tablespoons water
3 egg beaten slightly
3 stalk green onion chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Non stick saute pan, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula

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

Nutrition
Calories: 583kcal | Carbohydrates: 53g | Protein: 21g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 704mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Paleo Egg Drop Soup

Paleo Egg Drop Soup

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Aromatic Jeera Rice

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Steamed Cauliflower with Coconut Dill Sauce

Steamed Cauliflower with Coconut Dill Sauce

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Shrimp with Lobster Sauce

Shrimp with Lobster Sauce

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