Skip to content

Products search

Search dishes

Log in
Sign up

Products search

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.

Pick meals for me
All Dishes
Re-order
My Favorites

Vegan

Select an appointment to add dishes to here

Add future appointments here

Showing 1–20 of 54 results

Active filters

American
Chinese

Add to my favorites

Mango Salsa
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
Up to 10 servings
Mango Salsa

Add to my favorites

Recipe adapted from:
Cookie and Kate

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

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

Dairy Free Egg Free Gluten Free Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Whole 30
This colorful mango salsa is sweet, spicy and absolutely delicious. Serve with chips, on tacos or salads, or as a salad itself. It’s that good!
https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

Mango Salsa quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with lime juice.
Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
24 ounce frozen mango defrosted and diced
1 red bell pepper medium, chopped
½ cup red onion chopped
¼ cup fresh cilantro packed and chopped
1 jalapeno pepper seeded and minced
2 lime large, juiced (about ¼ cup lime juice for 10 servings)
¼ teaspoon Kosher salt or to taste

Cooking Tools Required
Cutting board, Sharp Knives

Reheating/Serving Instructions
Serve chilled or at room temperature. Store in refrigerator up to 4 days.

Nutrition
Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 170mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1158IU | Vitamin C: 46mg | Calcium: 15mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Mexican Avocado Cilantro Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
Up to 10 servings
Mexican Avocado Cilantro Sauce

Add to my favorites

Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 1.5 tablespoon

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This tasty creamy green sauce with avocado, cilantro, and lime goes perfectly with a Mexican and any other dinner! Keep this amazing sauce on hand and put it on everything!

Mexican Avocado Cilantro Sauce quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Place avocado, cilantro, parsley, lime, garlic, water, oil, salt, jalapeno, and sweetener of choice in a food processor or high speed blender. Blend until fully combined.
Taste and adjust flavor based on preference. To make it spicier, add in the jalapeno seeds and blend again.
Serve with chips, quesadillas, Buddha bowls, or anything else you can think of.
NOTES
If you are skipping the sweetener altogether, err on the side of less spicy to start. The sweetness balances out the spicy heat from the jalapeno. If you don't love spicy food and you're omitting the sweetener, start with 1/2 jalapeno.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size10

Ingredients

Ingredients
1 avocado ripe, skin and pit removed
½ cup fresh cilantro packed, leaves and stems
½ cup Italian parsley packed, leaves and stems
1 lime juiced and zested
2 clove garlic roughly chopped
2 tablespoon water
¼ cup extra virgin olive oil
1 teaspoon Kosher salt
1 jalapeno pepper seeds and stem removed - save the seeds
½ tablespoon agave Optional - or maple syrup or other type of sweetener, all work

Cooking Tools Required
Blender, Sharp Knives

Nutrition
Calories: 88kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Add Extra Veggies
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
3 servings
Add Extra Veggies

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

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 cup

Dairy Free Gluten Free Nut Free Postpartum Vegan Vegetarian
Looking to add more vegetables to your dish(es)? This selection adds 3 cups of additional vegetables to a dish(es) that you have already selected. Can be divided into anywhere from 1-3 dishes. Please select YES for modification and add a note to specific dish(es) stating how many cups and which type of vegetable.

Add Extra Veggies quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 3

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size3

Ingredients

Ingredients
3 cup customer selected vegetables to be added to dish that is already in cart

Cooking Tools Required
Cutting board, Saute pan, Sharp Knives

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Mushroom Sauté
$0.00 Cooking FeeRated 4 out of 5 based on 2 reviews.
Rated 4.00 out of 5
Up to 10 servings
Mushroom Sauté

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

Rated 4 out of 5 based on 8 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 2 reviews.
Serving Size: 4 ounces pre-cook

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Tasty mushrooms combine with garlic and herbs with a splash of balsamic vinegar.

Mushroom Sauté quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Add oil to a large skillet over medium heat.
Stir in balsamic vinegar, garlic, oregano, and mushrooms.
Sauté for 5-6 minutes, or until tender.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 tablespoon coconut oil
2 tablespoon balsamic vinegar
2 clove garlic minced
¼ teaspoon dry oregano
40 ounce white mushroom whole
1 teaspoon Kosher salt
dash freshly ground black pepper

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

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

Nutrition
Calories: 52kcal | Carbohydrates: 4g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 239mg | Potassium: 367mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Date Balls
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Date Balls

Add to my favorites

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: 2 balls

Dairy Free Egg Free Gluten Free Paleo Postpartum Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These sweet treats are packed with energy and they are not only delicious but nutritious!

Date Balls quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Soak the dates in hot water for a few minutes to soften.
Drain and squeeze out excess water.
Place the pecans, almond meal, and cocoa in a food processor, until finely ground
Add the dates, vanilla, chocolate extract, and sea salt, and pulse until a thick, sticky dough ball forms.
Remove the dough ball from the food processor. Taste and add any other flavors you want
Roll the dough into 20 small balls.
Roll the balls in toppings of your choice, like cocoa powder, chocolate sprinkles, or flaked coconut
Place on a baking sheet and store in the freezer until they are hard enough to not stick together. Transfer to an airtight container and keep in the refrigerator or freezer.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
34 ounce pitted Medjool date
1 cup pecans or you can use any kind of nuts that you like
1 1/2 cup almond meal or any other finely ground nuts
1/2 cup unsweetened cocoa powder
2 teaspoon pure vanilla extract
2 teaspoon chocolate extract (optional - I just like to add more chocolate flavor)
1 teaspoon sea salt (or to taste)
Optional
1 cup unsweetened shredded coconut or chocolate sprinkles, or cocoa powder

Cooking Tools Required
Baking sheet, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon

Reheating/Serving Instructions
N/A

Nutrition
Calories: 237kcal | Carbohydrates: 10g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 237mg | Potassium: 158mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Ayurvedic Cream of Asparagus Soup
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Ayurvedic Cream of Asparagus Soup

Add to my favorites

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.
Serving Size: 12 oz

Dairy Free Egg Free Gluten Free Keto Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian

Ayurvedic Cream of Asparagus Soup quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat the oil in a large sauce pan over medium high heat.
Add the asparagus and fennel and saute for about 5 minutes
Pour in the stock and water and bring to boil then simmer for about 10 minutes
Transfer the soup to a blender, add the cream and blend until smooth
Return to the pan to gently warm. Serve with sliced almonds.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 tablespoon avocado oil or ghee
2 pound asparagus
2 teaspoon dried marjoram
8 cup vegetable stock
2 cup filtered water
4 tablespoon cashew cream or organic cream
2 teaspoon Kosher salt
1 cup sliced almonds optional for serving
2 bulb fennel large, thinly sliced

Cooking Tools Required
Blender, Cutting board, Immersion Blender, Kitchen towels, Saute pan, Sharp Knives, Top Stove

Nutrition
Calories: 191kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 1276mg | Potassium: 478mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Carrot Juice with Ginger and Lemon
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Carrot Juice with Ginger and Lemon

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounces

Dairy Free Egg Free Gluten Free Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Enjoy this delicious juice, but make sure to drink within 24 hours to maintain all the nutrients and freshness! You can also freeze for longer term storage. Note: This recipe requires a heavy-duty juicer such as a masticating juicer.

Carrot Juice with Ginger and Lemon quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Clean carrots very well and chop into 2-inch pieces. Add the carrots, ginger, and lemon to the juicer in batches. Consume juice immediately or within 24 hours or freeze for later use.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 pound carrot
2 ounce fresh ginger peeled and roughly chopped
1 lemon peeled and cut into chunks

Cooking Tools Required
Masticating Juicer

Nutrition
Calories: 101kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 157mg | Potassium: 764mg | Fiber: 7g | Sugar: 11g | Vitamin A: 37891IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Simply the Best Brussels Sprouts
$0.00 Cooking FeeRated 3.5 out of 5 based on 3 reviews.
Rated 3.50 out of 5
Up to 10 servings
Simply the Best Brussels Sprouts

Add to my favorites

Recipe adapted from:
Customer

Rated 3 out of 5 based on 9 customer ratings

$0.00 Cooking FeeRated 3.5 out of 5 based on 3 reviews.
Serving Size: 3 ounces

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
These Brussels Sprouts are simply braised with just a touch of lemon and salt.

Simply the Best Brussels Sprouts quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Pour half the olive oil onto a large pan. Place the Brussels sprouts with the cut side facing down. Sprinkle with salt and additional olive oil. Turn the burner to medium-high heat.
After 2-4 minutes, check if the bottom has browned nicely, if so add the water and cover the pan; cook for 4 minutes or until they soften a bit.
Remove lid and cook until almost all the water has evaporated. Add the lemon juice.
Remove from heat and mix well.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size10

Ingredients

Ingredients
2 pound Brussels sprouts base trimmed, and halved lengthwise
extra virgin olive oil
1 teaspoon Kosher salt
1 lemon juiced
1/2 cup water

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Sharp Knives, Top Stove, Wooden Spatula

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

Nutrition
Calories: 42kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 256mg | Potassium: 368mg | Fiber: 4g | Sugar: 2g | Vitamin A: 686IU | Vitamin C: 83mg | Calcium: 41mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Brussels Sprouts Salad
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Brussels Sprouts Salad

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3.5 ounce

Dairy Free Egg Free Gluten Free Paleo 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 recipe combines slightly wilted Brussels sprouts with the sweetness of apples, all tossed with a Dijon-lime dressing.

Brussels Sprouts Salad quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Shred Brussels sprouts in the food processor or if unavailable, a box grater.
Heat half the oil in a large skillet and add the Brussels sprouts. Cook for a few minutes until slightly wilted. Remove from heat and place in a large bowl.
In a small bowl, combine remaining olive oil, mustard, and lime juice.
Add the apples, almond slices, and dressing to the bowl of the Brussels sprouts and toss well to combine.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
3 pound Brussels sprouts shredded, (on box grater or in food processor)
2 tablespoon extra virgin olive oil
2 Granny Smith apples peeled and cubed
3 tablespoon sliced almond
For the dressing:
2 tablespoon extra virgin olive oil
2 tablespoon Dijon mustard
2 lime juiced

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Skillet, Top Stove, Whisk

Reheating/Serving Instructions
Keep refrigerated for up to 5 days.

Nutrition
Calories: 158kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 69mg | Potassium: 617mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1055IU | Vitamin C: 121mg | Calcium: 77mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Baked Pear with Walnuts & Cinnamon
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
Up to 10 servings
Baked Pear with Walnuts & Cinnamon

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 1/2 pear

Dairy Free Egg Free Gluten Free Paleo 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 simple but delicious dessert can be served a la mode if desired (diet permitting- not Clean Diet approved).

Baked Pear with Walnuts & Cinnamon quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat the oven to 400° F. Place the halved pears cut side-up on a parchment-lined baking sheet. Sprinkle with cinnamon and vanilla.
Bake until soft, about 20 minutes.
Remove the hot baked pear from the oven, garnish with walnuts and serve.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 each pear large, halved and cored
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 cup walnuts roughly chopped or halves

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat pears in a 350 degree oven until heated through, about 10 minutes.

Nutrition
Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 118mg | Fiber: 3g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Fresh Herb Couscous
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Fresh Herb Couscous

Add to my favorites

Recipe adapted from:
Shani Burton

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 3/4 cup

Dairy Free Refined Sugar Free Vegan Vegetarian
This herbed couscous makes a nice side dish and sub for plain white rice.

Fresh Herb Couscous quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a medium saucepan, bring broth, salt, and oil to a boil.
Stir in the couscous, cover tightly with a lid and remove from heat.
Let the couscous steam for 5 minutes still couscous is soft.
Use a fork to fluff the couscous and break up any clumps.
Chop parsley, cilantro, and mint.
Mix in chopped herbs and pine nuts.
Serve warm or chilled

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook5

Passive5

Total Time15 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
12 ounce Moroccan couscous
16 ounce vegetable broth
2 tablespoon extra virgin olive oil
½ teaspoon Kosher salt
⅓ cup Italian parsley leaves only
⅓ cup fresh cilantro leaves only
⅓ cup mint leaves only
¼ cup pine nuts

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

Reheating/Serving Instructions
Heat in microwave for 1 min or till thoroughly heated.

Nutrition
Calories: 180kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 303mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Vegetable Quinoa
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Vegetable Quinoa

Add to my favorites

Recipe adapted from:
Customer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
In this customer submitted recipe, sauteed onions, carrots, and zucchini are cooked with the quinoa for extra flavor and nutrition.

Vegetable Quinoa quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat olive oil in a large saucepan over medium heat. Add the onion and sauté until softened.
Add the carrot and zucchini, sauteing for several more minutes.
Add the quinoa, water, and salt; bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
2 onion chopped
2 cup quinoa thoroughly rinsed and drained
2 carrot medium, coarsely grated
2 zucchini mediium, coarsely grated
3 cup water
1 1/2 teaspoon Kosher salt

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Spatula, Top Stove

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

Nutrition
Calories: 170kcal | Carbohydrates: 26g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 367mg | Potassium: 365mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2122IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Clean Diet Purple Cabbage Salad
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Clean Diet Purple Cabbage Salad

Add to my favorites

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: 2 cups

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe uses red or green cabbage combined with beets, carrots, avocado, and dill.

Clean Diet Purple Cabbage Salad quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Shred cabbage(s), carrots and beets in food processor
Add walnuts to food processor and pulse a few times
Make dressing by mixing oil, vinegar and pressed garlic cloves
Chop avocado and dill, and mix it all together.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
For the food processor:
2 whole purple cabbage small, red or green
12 carrot
2 red beet
2/3 cup walnuts chopped
Mix in:
2 avocado chopped
1 cup fresh dill chopped
For the dressing:
6 clove garlic put through a press
1 cup extra virgin olive oil
1/2 cup apple cider vinegar unfiltered
1 teaspoon Kosher salt
0.5 teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 351kcal | Carbohydrates: 14g | Protein: 3g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Sodium: 303mg | Potassium: 570mg | Fiber: 6g | Sugar: 5g | Vitamin A: 12660IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Vegan Mushroom Stroganoff
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Vegan Mushroom Stroganoff

Add to my favorites

Recipe adapted from:
KaiaFit

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 cups

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

Vegan Mushroom Stroganoff quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cook the brown rice fusilli according to package instructions and set aside.
Heat the oil in a skillet over medium-high heat. Cook the onions and mushrooms until soft, about five to eight minutes. Season with salt and pepper. Stir in the vegetable broth and Dijon mustard.
In a small bowl, whisk the arrowroot powder with a bit of water until dissolved. Add the mixture to the skillet and lower the heat to a gentle simmer for five minutes.
Add the coconut milk and season with more salt and pepper as needed.
Divide the brown rice fusilli into bowls and top with the mushroom stroganoff. Enjoy!

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
30 ounce dry brown rice fusilli cooked according to package directions
7 teaspoon extra virgin olive oil
3 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 yellow onion large, finely diced
2 pound cremini mushroom sliced
3 1/3 cup vegetable broth
5 teaspoon Dijon mustard
7 1/2 teaspoon arrowroot powder
2/3 cup canned full-fat coconut milk

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

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

Nutrition
Calories: 107kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1047mg | Potassium: 488mg | Fiber: 2g | Sugar: 4g | Vitamin A: 170IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)

Add to my favorites

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.
Serving Size: about 4-6 ounces

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Ayurveda eating

Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic) quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Bring water to a boil in a steamer
Add the asparagus and cover until just tender, for about 3 minutes
Prepare the sauce whisking all ingredients together in a mixing bowl until smooth
To serve, arrange asparagus on platter and pour tarragon sauce on top.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook5

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 bunch asparagus
2 tablespoon fresh tarragon dried or fresh
4 tablespoon tahini
3 tablespoon fresh ginger grated
1/2 teaspoon paprika
4 tablespoon fresh lemon juice
2 tablespoon maple syrup rice syrup
1/2 teaspoon Kosher salt

Cooking Tools Required
Cutting board, Kitchen towels, Steamer Basket, Tongs, Top Stove

Reheating/Serving Instructions
Microwave until warm all the way through

Nutrition
Calories: 72kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 276mg | Fiber: 2g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

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

Add to my favorites

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

Steamed Cauliflower with Coconut Dill Sauce quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

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

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Roasted Chickpea and Avocado Green Salad
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Roasted Chickpea and Avocado Green Salad

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Chickpeas coated with smoked paprika are roasted for maximum flavor in this romaine-kale and avocado salad.

Roasted Chickpea and Avocado Green Salad quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat the oven to 350° F. Drain and rinse the chickpeas in cold water then dry them on paper towels.
Mix the olive oil and smoked paprika in a large bowl. Add the chickpeas and toss to coat them with the oil and paprika. Tip out onto a parchment lined baking sheet, drizzling any oil remaining in the bowl. Roast in the preheated oven for 20 minutes, gently shaking the tray half way through, or until the chickpeas are light golden and crisp. Remove from the oven, drain on paper towels and put to one side to cool.
For the dressing, whisk together the mustard, olive oil and lemon juice until emulsified. Add the basil and garlic and whisk again.
Halve and stone the avocado and cut each half in half again lengthwise. Chop each quarter into three roughly equal pieces. Place in a bowl with the lettuce, red onion and half of the roast chickpeas. Add the dressing and toss to combine. Scatter the remaining roast chickpeas over the top and serve. Top with pomegranate seeds if desired.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
For roasting the chickpeas:
28 ounce canned chickpeas (garbanzo beans) organic, drained and rinsed
2 tablespoon avocado oil
2 teaspoon smoked paprika
For the salad:
1 head romaine lettuce or similar, chopped
1 red onion large, thinly sliced
2 bunch kale chopped
2 avocado chopped
5 tablespoon pomegranate seeds optional
For the dressing:
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1 lemon juiced
4 tablespoon fresh basil finely chopped
1 clove garlic smashed and minced

Cooking Tools Required
Can Opener, Colander, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Sharp Knives

Nutrition
Calories: 287kcal | Carbohydrates: 20g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 249mg | Potassium: 605mg | Fiber: 9g | Sugar: 3g | Vitamin A: 8360IU | Vitamin C: 34mg | Calcium: 126mg | Iron: 2mg | Phosphorus: 126mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Vegan Orange Tofu
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Vegan Orange Tofu

Add to my favorites

Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 ounces

Gluten Free Nut Free Reduced Fat Soy Free Vegan Vegetarian
Scrumptious, tangy, and orange flakes to enhance a mouthful of flavors! This dish is vegan, gluten-free, egg-free, and nut-free. A favorite for everyone without all the extras! Simply scrumptious!

Vegan Orange Tofu quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat oven to 400 F
Line a dish with parchment or grease
Add cubes tofu to a large bowl
Sprinkle 2 tbsp cornstarch, flour, salt, garlic, and pepper
Close top of bowl with lid or a plate and shake to coat
Add more cornstarch and shake again
Spread in a baking dish, bake at 400 F for 25-35 minutes
Give tofu a shake at 20 minute mark
Orange sauce:
Combine all ingredients for sauce, except water and cornstarch. Cook sauce over medium heat and bring to a boil
In a separate bowl, add cornstarch and water and add into boiling sauce
Mix and cook an additional 2 minutes, Stir well for even thickening
Taste and adjust salt, sweet, and flavor
In a mixing bowl, add baked tofu and sauce
Toss to coat

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
45 ounce firm tofu pressed for 15 minutes and then cubed
5 tablespoon corn starch divided
2 ½ teaspoon rice flour or all purpose flour
¾ teaspoon Kosher salt
¾ teaspoon garlic powder
dash freshly ground black pepper
Orange sauce:
10 clove garlic finely chopped
2 ½ tablespoon fresh ginger grated
5 tablespoon tamari sauce Tamari for gluten-free or soy sauce
5 tablespoon rice vinegar or white vinegar
2 ½ cup orange juiced
7 ½ tablespoon maple syrup or sugar
⅔ cup water
5 tablespoon corn starch
2 ½ teaspoon Sriracha or other hot sauce
¾ teaspoon Kosher salt

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Tongs, Top Stove, Wok

Reheating/Serving Instructions
Serve immediately. Can garnish with green onions and orange zest. Best if all is used when cooked.

Nutrition
Calories: 210kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 386mg | Potassium: 223mg | Fiber: 1g | Sugar: 19g | Vitamin A: 124IU | Vitamin C: 33mg | Calcium: 158mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Jackfruit Carnitas Tacos
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Jackfruit Carnitas Tacos

Add to my favorites

Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 taco

Dairy Free Egg Free Nut Free Refined Sugar Free Vegan Vegetarian
These carnitas tacos are made from jackfruit seasoned with spices and served with guacamole and corn toritillas.

Jackfruit Carnitas Tacos quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat the oven to 450℉ (230℃) and line a baking sheet with parchment paper.
Heat the oil in a skillet over medium heat. Add the onion and cook for three to five minutes until softened.
Add the jackfruit and water, and simmer for ten minutes.
Add the tomato paste, coconut sugar, cumin, smoked paprika, and orange juice and simmer on low for ten minutes.
Pull apart the jackfruit with a fork.
Spread the jackfruit onto the prepared baking sheet and bake for 12 to 15 minutes, until crispy. Spread the guacamole over the tortillas, and top with the jackfruit, red onion, and cilantro.

Notes
Notes Leftovers Refrigerate in an airtight container for up to four days. Assemble the tacos just before enjoying. Serving Size One serving is equal to approximately two tacos. More Flavor Top with black beans, feta, and pickled onions.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook15

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 teaspoon extra virgin olive oil
1/2 yellow onion medium, diced
5 cup canned Jackfruit young, drained, rinsed, cored
2/3 cup water
4 teaspoon tomato paste
2 1/2 tablespoon coconut sugar
2 1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1/3 cup orange juice
1/3 cup guacamole
10 corn tortilla
1/3 cup red onion diced
1/3 cup fresh cilantro chopped

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat the filling in a saute pan over medium heat or in a 350 degree oven for 10 minutes.

Nutrition
Calories: 189kcal | Carbohydrates: 39g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 247mg | Fiber: 3g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Mushroom and Spinach Cauliflower Rice
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Mushroom and Spinach Cauliflower Rice

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegan Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Cauliflower rice is a delicious and nutritious alternative to white rice, plus it's loaded with additional vegetables and beans for added protein. Note: This recipe requires 2 large sauté pans for 7-10 servings.

Mushroom and Spinach Cauliflower Rice quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cut cauliflower into chunks, and put into a food processor. Pulse 10-15 times until you get a small, rice-sized mixture.
Heat a pan over medium heat for 1 minute. Add onion to pan, cook about 4 minutes, stirring occasionally.
Add mushrooms, garbanzo beans and 1/3 of the avocado oil. Cook for 4 minutes, stirring occasionally.
Add cauliflower, celery, sea salt, and another 1/3 of the avocado oil. Cook on medium for 5 minutes, then turn the heat to low. Cook for another 10 minutes.
Combine parsley and spinach in a large bowl.
When the cauliflower and other veggies are done, add them to the bowl with parsley and spinach. Add the remaining avocado oil, and mix to combine all ingredients.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound cauliflower for 10 servings 3 medium heads or 4 packages of 10 ounce frozen riced cauliflower
24 ounce white mushroom sliced
6 stalk celery sliced
3 cup Italian parsley chopped
3 cup onion diced
6 cup fresh spinach chopped
1 tablespoon sea salt
6 tablespoon avocado oil
3 cup canned garbanzo beans rinsed and drained

Cooking Tools Required
Cutting board, Food Processor, Mixing bowls, Sharp Knives, Skillet

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

Nutrition
Calories: 212kcal | Carbohydrates: 25g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 938mg | Potassium: 1162mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3320IU | Vitamin C: 122mg | Calcium: 123mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No

1
2
3
→

Book a chef
Menu
Log in / sign up
Our story
Get a personalized menu
How it works for customers
Cooking classes
Events & gatherings
Medically tailored meals
Gifts cards
Become a chef

Products search

Search dishes

Book a chef
Menu
Log in / sign up
Our story
Get a personalized menu
How it works for customers
Cooking classes
Events & gatherings
Medically tailored meals
Gifts cards
Become a chef

Shopping Cart

Become a chef

Share your love for food while earning on your own schedule

Sign-up

Learn

About us
Safety
Food as medicine podcast
Blog
Press
Contact us

Cook

Become a chef
Chefs FAQs
Submit a recipe
Chef supplies marketplace
Invite clients

Eat

How it works videos
Meet the chefs
Shop kitchen essentials
Invite friends
Gift cards
Help center

Subscribe to our newsletter

Facebook Tiktok Linkedin Twitter

© 2025 Foodom, Inc. | Phone: (415) 612-3356 | Address: 50 Iron Point Circle, Suite 140, Folsom, CA 95630

Privacy Policy | Terms of Service | Affiliate Agreement

Main Category

Camping and Local Travel (4)
Casserole Dishes (1)
Comfort (10)
Customer Recipes (5)
Everyday Food (22)
Family Meals and Desserts (12)
Freezer Meals (16)
Kid Friendly (10)

Cuisines

American (52)
Caribbean (1)
Chinese (2)
Eastern European (3)
French (2)
Indian (6)
Italian (3)
Japanese (7)
Korean (3)
Mediterranean (8)
Mexican (11)
Other Asian (6)
Spanish (3)
Thai (2)
Middle Eastern (4)

Diets

Dairy Free (52)
Diabetes Friendly (1)
Egg Free (50)
Gluten Free (42)
Keto (4)
Lower Carb (11)
Nut Free (29)
Oil Free (6)
Paleo (11)
Postpartum (2)
Reduced Fat (14)
Refined Sugar Free (47)
Soy Free (36)
Vegan (53)
Vegetarian (52)
Whole 30 (7)

Special Occasion

Christmas (4)
Passover (3)
Rosh Hashanah (4)
Thanksgiving (7)
Valentines Day (1)

Course

Appetizer (2)
Breakfast (1)
Dessert (3)
Dressing and Sauces (3)
Drinks (3)
Main Dish (21)
Salad (11)
Side Dish (21)
Snack (6)
Soup (3)

Main Ingredient

Bread/Dough (1)
Broth (3)
Fruits (10)
Grains (11)
Legumes (10)
Nuts (6)
Pasta (1)
Pork (1)
Vegetables (35)
Starchy Vegetables (5)

Cooking Method

Baking (16)
Boiling (17)
Braising (1)
Chopping (13)
Roasting (4)
Sautéing (17)
Searing (1)
Simmering (10)
Steaming (3)
Stir-frying (1)

Recipe Author

121TRIBE (2)
An Le (3)
Cookie and Kate (2)
KaiaFIT (20)
Karin Adoni Ben-David (12)
Mayumi Tavalero (2)
Syd Bailey (3)

Available Coupon

X

Close

Warning

Adding this dish will remove the chef appointment from your cart. You'll need to rebook the appointment. Select 'Continue Anyway' to proceed or 'Cancel' to go back.

Time limit reached.

Complete your purchase by booking a new time

Book a new time

Warning

You can't add more than 4 hours Estimated time.

Warning

You already have some dishes in your cart. Clicking 'Continue' will remove them from the cart and add the Recommended Meal Plan. Please click 'Cancel' to go back.

Add your preferences

Course (Required)

Cuisine

American (691)
Caribbean (8)
Chinese (54)
Eastern European (26)
Ethiopian (3)
French (35)
Indian (46)
Italian (163)
Japanese (33)
Korean (24)
Mediterranean (131)
Mexican (98)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Diets

AIP Diet (11)
Brain Food (102)
Dairy Free (612)
Diabetes Friendly (307)
Egg Free (710)
Gluten Free (623)
Heart Healthy (213)
Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
Oil Free (61)
Paleo (219)
Postpartum (121)
Pregnancy (88)
Reduced Fat (150)
Refined Sugar Free (684)
Soy Free (674)
Vegan (301)
Vegetarian (531)
Whole 30 (146)
Mediterranean Diet (46)
Renal 5 on dialysis (5)
Renal stage 1-3a (2)

More options

Freezer Meals (374)
Kid Friendly (415)
Comfort Food (438)

Add your preferences

Cuisine

American (691)
Caribbean (8)
Chinese (54)
Eastern European (26)
Ethiopian (3)
French (35)
Indian (46)
Italian (163)
Japanese (33)
Korean (24)
Mediterranean (131)
Mexican (98)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Diets

AIP Diet (11)
Brain Food (102)
Dairy Free (612)
Diabetes Friendly (307)
Egg Free (710)
Gluten Free (623)
Heart Healthy (213)
Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
Oil Free (61)
Paleo (219)
Postpartum (121)
Pregnancy (88)
Reduced Fat (150)
Refined Sugar Free (684)
Soy Free (674)
Vegan (301)
Vegetarian (531)
Whole 30 (146)
Mediterranean Diet (46)
Renal 5 on dialysis (5)
Renal stage 1-3a (2)

More options

Freezer Meals (374)
Kid Friendly (415)
Comfort Food (438)

Confirm Deletion

Are you sure you want to delete this item?

Confirm Deletion

Are you sure you want to delete this item?

Upload Recipes

You can add up to 15 files (JPG, PNG, JPEG, PDF, DOC)

Loading recommendations...

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.

Customize Pick For Me

Add your preferences

Diets

AIP Diet (11)
Brain Food (102)
Dairy Free (612)
Diabetes Friendly (307)
Egg Free (710)
Gluten Free (623)
Heart Healthy (213)
Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
Oil Free (61)
Paleo (219)
Postpartum (121)
Pregnancy (88)
Reduced Fat (150)
Refined Sugar Free (684)
Soy Free (674)
Vegan (301)
Vegetarian (531)
Whole 30 (146)
Mediterranean Diet (46)
Renal 5 on dialysis (5)
Renal stage 1-3a (2)

Save changes to profile

Cuisines

American (691)
Caribbean (8)
Chinese (54)
Eastern European (26)
Ethiopian (3)
French (35)
Indian (46)
Italian (163)
Japanese (33)
Korean (24)
Mediterranean (131)
Mexican (98)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Courses

How many of servings of each course

Servings of Lunch (585)
Servings of Dinner (585)
Servings of Side Dishes (211)
Servings of Salads (84)
Servings of Soups (85)
Servings of Breakfasts (97)
Servings of Snacks (156)
Servings of Desserts (98)
Servings of Appetizers (139)

More options

Freezer Meals (374)
Kid Friendly (415)
Comfort Food (438)

Leftover options

Best Value: More Servings

More Variety: Expanded Menu