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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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Banana Bread
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
8 servings
Banana Bread

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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: 1/8 slice

Gluten Free Nut Free Soy Free Vegetarian
This delicious banana bread uses Greek yogurt for added taste and moistness. Use GF flour for gluten-free, and add optional chopped walnuts if desired. Makes a great snack, quick breakfast, or sweet treat!

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

Instructions
Place oven rack to middle position; pre-heat oven to 350 degrees. Oil a 8-9 by 5 inch loaf pan then dust with flour, tapping out excess OR line with parchment paper.
In a large bowl whisk together the dry ingredients and set aside.
In another bowl mash the bananas, then mix with the remaining wet ingredients. Add walnuts if using.
Lightly fold the banana mixture into the dry ingredients. Scrape batter into prepared loaf pan.
Bake until the loaf is medium brown and a wooden skewer inserted into the center comes out clean, about 50-55 minutes.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size8

Ingredients

Ingredients
Dry ingredients:
2 cup all-purpose flour
½ cup granulated sugar if bananas are not very ripe, add additional 2-4 tablespoons
1 teaspoon baking soda
½ teaspoon Kosher salt
Wet ingredients:
3 ripe banana mashed
¼ cup plain Greek yogurt
2 egg large, lightly beaten
6 tablespoon unsalted butter melted and cooled
1 teaspoon pure vanilla extract
Optional:
1 cup walnuts chopped

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Potato Masher, Sharp Knives, Spatula

Nutrition
Calories: 354kcal | Carbohydrates: 39g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 302mg | Potassium: 125mg | Fiber: 2g | Sugar: 13g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

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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

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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

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

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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

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Clean Diet Strawberry Muffins
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
12 servings
Clean Diet Strawberry Muffins

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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: 1 muffin

Dairy Free Gluten Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain-free muffins make a great quick breakfast, snack, or even dessert!

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Instructions
Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 325° F. and grease or line a muffin tin (or use silicone baking cups).
Combine and mix dry ingredients in a large bowl. Combine and mix wet ingredients in a medium bowl. Stir wet ingredients into dry ingredients and gently fold in strawberries.
Use a large ice cream or cookie scoop to fill muffin cups 3 ⁄4 full.
Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

Notes
Here are a few tips to baking with almond flour from https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/:
(1) Measure well
Do not pack almond flour when measuring it. It should fit loosely in your measuring cup. Too much almond flour can make your baked goods too dense. I simply scoop almond flour from my bag or jar and then use a butter knife to sweep the excess off of the top. If measuring almond flour by weight, 1 cup of blanched almond flour weighs 4 ounces.
(2) Use less flour
If you’re converting a wheat flour or gluten-free flour recipe to an almond flour recipe, you’ll need less almond flour for every cup of regular flour.
King Arthur Baking offers the following guidelines to baking with almond flour:

For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.

For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.

(3) Add a binder
When baking with almond flour, you’ll need some sort of binder — xanthan gum, guar gum or psyllium husk — to add structure to your baked goods. These binders are used in gluten-free flour blends to help “bind” the flours together when no gluten (the “glue” of a baked good) is present.
(4) Lower cooking time and temperature
Baked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).
(5) Cool in the pan
Almond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size12 people

Ingredients

Ingredients
1 tablespoon coconut oil for greasing the muffin tin
Dry ingredients:
2 cup almond flour super fine
½ teaspoon baking soda
1/8 teaspoon Kosher salt
Wet ingredients:
3 egg large
1/4 cup honey
1 tablespoon coconut oil melted
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Fold in:
1 cup strawberry chopped, you can substitute the strawberries to any fruit of your choice

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Standard muffin pan

Reheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition
Calories: 168kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 86mg | Potassium: 39mg | Fiber: 2g | Sugar: 7g | Vitamin A: 61IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg

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Lemon Blueberry Cottage Cheese Protein Muffins
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Lemon Blueberry Cottage Cheese Protein Muffins

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 muffin

Soy Free Vegetarian
These mostly traditional blueberry muffins get an extra does of protein via the addition of cottage cheese and protein powder.
http://macrosinc.net

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http://macrosinc.net

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Instructions
Preheat oven to 350
Spray muffin pans for 24 muffins, or line with muffins liners.
In large mixing bowl mix flour, protein powder, baking powder, salt, baking soda and nutmeg and set aside
In a second large bowl mix butter and sugar for 2 minutes until smooth
Mix eggs in to the second bowl until smooth
Mix cottage cheese, almond milk, and lemon juice in to the second bowl
Prr the wet ingredients from the second bowl over the dry mixed ingredients in the first bowl and gently mix or fold together
Fold in blueberries
Divide mixture evenly into paper lined or greased standard muffin tin (12)
Bake 22 minutes at 350 degrees

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook22

Passive0

Total Time37 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 3/4 cup all-purpose flour
1/3 cup whey protein powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon Kosher salt
1/8 teaspoon ground nutmeg
3 tablespoon unsalted butter
1/4 cup granulated sugar
1 egg
2/3 cup cottage cheese
1/2 cup almond milk
1 lemon juiced
2/3 cup fresh blueberries

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin Pan, Muffin tin liners, Oven, Sharp Knives, Spatula

Reheating/Serving Instructions
Serve cold or room temperature

Nutrition
Calories: 141kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 182mg | Potassium: 56mg | Fiber: 1g | Sugar: 6g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

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Cookie Dough Greek Yogurt
$0.00 Cooking FeeRated 5 out of 5 based on 9 reviews.
Rated 5.00 out of 5
Up to 10 servings
Cookie Dough Greek Yogurt

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 45 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 9 reviews.
Serving Size: 6 ounce

Egg Free Gluten Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Optionally, this peanut butter and chocolate chip treat can be frozen for 30-60 minutes for a frosty treat!

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Instructions
In a medium bowl, whisk together all of the ingredients except for the topping, until smooth. Refrigerate until ready to eat. Top (or stir in) with chocolate chips and almond extract if desired. Enjoy!

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time5 minutes

Recipe Serving Size10

Ingredients

Ingredients
60 ounce 2% Greek yogurt
10 teaspoon peanut butter
10 tablespoon honey or sweetener of choice
5 teaspoon pure vanilla extract
Optional Toppings:
2½ teaspoon almond extract 1/2 teaspoon per serving
10 teaspoon dark chocolate chips 1 teaspoon per serving

Cooking Tools Required
Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Whisk

Nutrition
Calories: 261kcal | Carbohydrates: 28g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 108mg | Potassium: 67mg | Fiber: 1g | Sugar: 27g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg

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Sweet Potato Brownies
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
16 servings
Sweet Potato Brownies

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 15 customer ratings

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

Dairy Free Paleo Refined Sugar Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain free brownies are moist and sweet thanks to the added yam and maple syrup.

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

Instructions
Whisk together cocoa, coconut flour, baking soda, and salt, and set aside.
In a small microwave safe bowl melt the chocolate and coconut oil together, about 30 seconds.
Prick yam with a fork and place in microwave. Cook for 3 minutes or until soft. When cool enough to handle peel, then place in a food processor and process until smooth.
Add maple syrup, eggs, and vanilla extract to to processor and process for several minutes or until pale and thick.
Remove yam/egg mixture and place into a mixing bowl. Add the melted chocolate and coconut oil mixture and blend. Add the cocoa mixture all at once, and whisk to blend.
Pour into a square baking pan lined with parchment paper. Bake at 350o F for about 35 to 40 minutes. Test with a toothpick to make sure brownies are ready.
Let cool and cut into 16 squares.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size16 people

Ingredients

Ingredients
Whisk together:
4 tablespoon unsweetened cocoa powder
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Melt:
4 ounce dark chocolate chopped
1 tablespoon coconut oil
Microwave:
1 yam or sweet potato
Process:
4 tablespoon maple syrup
3 egg
1 tablespoon pure vanilla extract

Cooking Tools Required
8x8 inch nonstick baking pan, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula, Whisk

Reheating/Serving Instructions
Brownies can be kept at room temperature for several days, then stored in an air tight container in the refrigerator.

Nutrition
Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 124mg | Potassium: 308mg | Fiber: 2g | Sugar: 5g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

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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

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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: 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!

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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

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Thai Cucumber Salad with Basil and Peanuts
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Thai Cucumber Salad with Basil and Peanuts

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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: 5 ounces

Dairy Free Egg Free Gluten Free Reduced Fat Soy Free Vegan Vegetarian
This salad hits all the flavor profiles typically found in Thai food such as salty, sweet, sour, and spicy. They all come together to create a delicious salad bursting with flavor and texture!

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Instructions
Combine dressing ingredients in a small saucepan. Warm over low heat until sugar is dissolved, about 4 minutes.
In a medium bowl toss together the cucumbers, carrots, red onions, and basil. Pour warm dressing over the vegetables, toss again, and refrigerate until cool (about an hour).
When ready to serve, garnish with chopped peanuts.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the dressing:
1/2 cup granulated sugar or your favorite sweetener
1 cup rice vinegar
2 teaspoon Kosher salt
2 teaspoon chili-garlic sauce Lee Kum Kee brand recommended
For the salad:
4 English cucumber thinly sliced
2 carrot peeled and shredded
1 red onion small, thinly sliced
1/3 cup fresh basil chopped
1/3 cup roasted peanuts chopped, check for diet restrictions

Cooking Tools Required
Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove, Vegetable Peeler

Nutrition
Calories: 100kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 527mg | Potassium: 271mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2207IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

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Pineapple-Banana Smoothie Popsicles
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
Up to 10 servings
Pineapple-Banana Smoothie Popsicles

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 10 customer ratings

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

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. A sweet tropical treat with just a pinch of allspice! Note: This recipe requires a popsicle mold. Servings vary according to size of mold.

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Instructions
Mix all ingredients together in a blender until smooth.
Pour into popsicle molds and freeze.
Remove popsicles from their molds. Serve and enjoy!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pineapple trimmed, peeled, and cored, then cut into large chunks.
1 banana large, peeled
1 cup plain Greek yogurt
1/2 cup almond milk unsweetened
2 tablespoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon ground allspice

Cooking Tools Required
Blender, Cutting board, Freezer, Kitchen towels, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 83kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 172mg | Fiber: 2g | Sugar: 15g | Vitamin A: 61IU | Vitamin C: 44mg | Calcium: 50mg | Iron: 1mg

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

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Recipe adapted from:
Mayumi Tavalero

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.

Dairy Free Egg Free Gluten Free Vegetarian
This colorful salad pairs well with a variety of dishes including Korean Beef Lettuce Wraps.

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

Instructions
Place cabbage, red onion, and carrot in a large bowl. Toss to combine.
In a small bowl whisk together the remaining ingredients.
Pour dressing over cabbage mixture, tossing well to coat. To enhance the flavors even more, refrigerate for 10-30 minutes, if time allows.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
5 cup green cabbage thinly sliced
½ cup red onion thinly sliced
½ cup carrot grated
3 tablespoon rice vinegar unseasoned
1 tablespoon mayonnaise
1 tablespoon granulated sugar
1 teaspoon Kosher salt
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds

Cooking Tools Required
Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Refrigerator, Sharp Knives, Tongs, Whisk

Nutrition
Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 250mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 544IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

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

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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.

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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

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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

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 15 customer ratings

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

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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

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Classic Tiramisu
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
8 servings
Classic Tiramisu

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Recipe adapted from:
Zeke Gluckman

Rated 5 out of 5 based on 5 customer ratings

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

Nut Free Soy Free Vegetarian
This traditional Italian dessert consists of coffee soaked ladyfingers layered with a whipped cream and mascarpone cheese mixture, and a dusting of cocoa powder. Note: For an adult version, add 1/4 cup rum or coffee liquor to the cooled coffee before dunking the ladyfingers.

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

Instructions
Brew coffee and pour into a 2 cup measuring cup. Sweeten with 3 tablespoons of the sugar.
Whip heavy cream with vanilla and the remaining sugar, until stiff peaks form.
Fold in the mascarpone cheese.
Spread a small amount of the whipped cream/cheese mixture on the bottom of baking dish.
Note: For an adult version, add 1/4 cup rum or coffee liquor to the cooled coffee before dunking the ladyfingers.
Dunk the biscuits one at a time in the coffee then lay them in the dish on top of the cheese mixture. Repeat this procedure with 1/2 of the biscuits.
Cover the biscuit layer with the whipped cream/cheese mixture, then repeat so you have one more layer of biscuits. You should end with 3 layers of whip cream/cheese mixture and 2 layers of biscuits.
Dust the last layer of whipped cream/cheese mixture with cocoa powder, covering it entirely.
Place in the refrigerator for 60 minutes. To serve, cut into 8 squares, lifting each piece out carefully with a thin spatula.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 30 minutes

Recipe Serving Size8

Ingredients

Ingredients
2 cup strong brewed coffee cooled
1/2 cup granulated sugar divided
7 ounce ladyfinger biscuit
8 ounce Mascarpone cheese
2 cup heavy whipping cream
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup rum or coffee liqueur optional

Cooking Tools Required
8x8 inch nonstick baking pan, Electric Hand Mixer, Mixing bowls, Mixing spoon, Plastic food wrap, Spatula

Reheating/Serving Instructions
Cover and store in the refrigerator. Serve chilled; plate, then dust with additional cocoa powder if desired.

Nutrition
Calories: 581kcal | Carbohydrates: 46g | Protein: 11g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 224mg | Sodium: 117mg | Potassium: 197mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1547IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg

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Chocolate Chip Cookies
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Chocolate Chip Cookies

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 oz

Nut Free Soy Free
When those cookie cravings hit, this will solve the dilemma and make you smile!

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

Instructions
Preheat oven to 350 F
Melt butter in saucepan. Do not boil. Just enough for butter to melt, not hot
In a large bowl, mix butter with sugars until well combined
Stir in vanilla and egg until incorporated
Add flour, baking soda, and salt
Mix dough until just combined. Dough should be soft and a little sticky
Stir in chocolate chips
Scoop out 1 1/2 tbsp of dough and place 2 inches apart on baking sheet
Bake for 7-10 minutes or until cookies are set.
They will be puffy and still look a little under baked in the center.

Cook Times

Active Prep10

Hands-On Cook2

Hands-Off Cook8

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
¾ cup butter For vegan switch butter with vegan butter
½ cup granulated sugar
¼ cup brown sugar packed
2 teaspoon pure vanilla extract
1 egg For vegan sub: 1 tablespoon flax meal + 3 tablespoons water= 1 egg
1 ¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon Kosher salt
1 cup semi-sweet chocolate chips

Cooking Tools Required
Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Whisk

Reheating/Serving Instructions
Serve warm is a delicious option

Nutrition
Calories: 255kcal | Carbohydrates: 25g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 270mg | Potassium: 115mg | Fiber: 1g | Sugar: 22g | Vitamin A: 316IU | Calcium: 21mg | Iron: 1mg

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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

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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: 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.

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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

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Clean Diet Blueberry Lemon Cake
$0.00 Cooking FeeRated 2 out of 5 based on 2 reviews.
Rated 2.00 out of 5
16 servings
Clean Diet Blueberry Lemon Cake

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Recipe adapted from:
Reneta Jenik

Rated 2 out of 5 based on 4 customer ratings

$0.00 Cooking FeeRated 2 out of 5 based on 2 reviews.
Serving Size: 1/16 loaf

Dairy Free Gluten Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. You'll love this delicious loaf for breakfast, dessert, or a snack!

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

Instructions
Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 350° F.
Lightly grease a loaf pan, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold when cake is completely cooled.
In a medium bowl, mix together the flours, baking powder, salt, and lemon zest.
In another bowl, whisk together your wet ingredients: lemon juice, coconut oil, maple syrup eggs, and milk.
Add wet ingredients to dry ingredients, mix well.
Spoon and spread half of the cake batter on the bottom of your pan. Top with 2/3 cup blueberries. Add the remaining batter, spreading so that it’s even across the blueberries, and top with remaining blueberries.
Place in the oven, bake for 40 minutes or until top is golden and cake is cooked through. Allow to cool completely before unmolding. Note: Do not unmold cake until completely cooled, as cakes made from almond and coconut flour easily break apart even when warm.
For the lemon syrup glaze:
Mix together lemon juice, coconut oil, zest, and honey. Gently spoon over the cake once it has cooled to just warm.

Notes
Here are a few tips to baking with almond flour from https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/:
(1) Measure well
Do not pack almond flour when measuring it. It should fit loosely in your measuring cup. Too much almond flour can make your baked goods too dense. I simply scoop almond flour from my bag or jar and then use a butter knife to sweep the excess off of the top. If measuring almond flour by weight, 1 cup of blanched almond flour weighs 4 ounces.
(2) Use less flour
If you’re converting a wheat flour or gluten-free flour recipe to an almond flour recipe, you’ll need less almond flour for every cup of regular flour.
King Arthur Baking offers the following guidelines to baking with almond flour:

For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.

For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.

(3) Lower cooking time and temperature
Baked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).
(4) Cool in the pan
Almond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size16

Ingredients

Ingredients
2 cup blanched almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon Kosher salt
1 lemon zested then juiced
1/4 cup coconut oil melted
1/4 cup maple syrup or date syrup
1/2 cup unsweetened almond milk or other non-dairy milk
3 egg large
1 1/3 cup fresh blueberries
For the lemon syrup glaze:
2 tablespoon coconut oil melted
1 lemon juiced and zested (you only need 1 teaspoon of the zest)
1 tablespoon maple syrup or date syrup

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula

Reheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition
Calories: 172kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 126mg | Potassium: 54mg | Fiber: 3g | Sugar: 6g | Vitamin A: 54IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 1mg

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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

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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.

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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

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Flourless Chocolate Chip Cookies
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
12 servings
Flourless Chocolate Chip Cookies

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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: 1 cookie

Dairy Free Egg Free Gluten Free Lower Carb Paleo Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These yummy chocolate chip cookies are made with almond flour instead of wheat flour, so they are low carb and gluten free.

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

Instructions
Preheat the oven to 350° F.
In a bowl, mix together the almond flour, baking soda, and salt.
Add the coconut oil, maple syrup, and vanilla extract, and mix.
Stir in the chocolate chips by hand, using a spoon
Shape into 12 cookies and place on parchment lined baking sheet, allowing space between the cookies.
Bake 11-12 minutes. Allow the cookies to cool on the baking sheet for at least 5 minutes, before removing them.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook11

Passive0

Total Time26 minutes

Recipe Serving Size12 people

Ingredients

Ingredients
Mix together:
1 cup almond flour
½ teaspoon baking soda
Add:
1 pinch Kosher salt
1/8 cup coconut oil
2 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
Stir in:
1/4 cup semi-sweet chocolate chips (85% cocoa)

Cooking Tools Required
Baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

Reheating/Serving Instructions
Cookies can be kept at room temperature for several days, then stored in an air tight container in the refrigerator.

Nutrition
Calories: 94kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 8mg | Fiber: 1g | Sugar: 4g | Calcium: 23mg | Iron: 1mg

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Mediterranean Buddha Bowl
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Mediterranean Buddha Bowl

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
These salad bowls made with lettuce, quinoa, and tofu, plus assorted vegetables, is topped with a Mediterranean inspired dressing. Note: Vegetables will vary by season and availability.

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Instructions
Preheat oven to 400ºF/205ºC.
Prepare the quinoa according to directions and set aside.
While that's cooking, coat tofu with olive oil. Pour mixture on one of the baking sheets, and bake for about 25 minutes, flipping half-way through. Remove when tofu is golden on the edges.
In bowls or separate glass containers (meal prep!), divide the chopped lettuce equally in each. Top each with equal amounts of quinoa, tofu, chickpeas, cucumber, red bell pepper, onion, hummus and olives in each bowl.
In a separate bowl, whisk together the dressing ingredients. When you’re ready to eat, drizzle about 2 tablespoon of dressing over your Buddha Bowl, and enjoy!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the bowls:
2 cup quinoa uncooked
16 ounce medium firm tofu 1 large block, drained and chopped
6 teaspoon extra virgin olive oil for coating the tofu
2 head red leaf lettuce chopped
30 ounce canned chickpeas drained
2 cucumber chopped
2 red bell pepper chopped
1 red onion finely chopped
1 cup hummus
1 cup Kalamata olive pitted
For the dressing:
1/2 cup extra virgin olive oil
4 tablespoon apple cider vinegar
1 lemon juiced
1 teaspoon dry oregano
¼ teaspoon dry thyme
¼ teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Whisk

Nutrition
Calories: 504kcal | Carbohydrates: 55g | Protein: 19g | Fat: 24g | Saturated Fat: 3g | Sodium: 374mg | Potassium: 671mg | Fiber: 13g | Sugar: 7g | Vitamin A: 884IU | Vitamin C: 40mg | Calcium: 150mg | Iron: 6mg

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Kitchen Sink Kale Salad
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Kitchen Sink Kale Salad

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
This crunchy kale and quinoa salad includes chopped apples for just a touch of sweetness, and it's topped with a delicious tahini maple-lemon dressing to bring all the flavors together.

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Instructions
Heat olive oil in a small pot over medium heat and add rinsed, drained quinoa. Toast quinoa for 1-2 minutes, stirring frequently so it doesn’t burn. Add water and bring to a low boil.
Reduce heat to a simmer, cover, and cook for around 20 minutes or until the liquid is absorbed. Once cooked, remove from heat and stir before setting aside.
While the quinoa cooks, prepare dressing: Add all of the dressing ingredients EXCEPT the water in a small bowl and whisk to combine. Add water (a little bit at a time), continuing to whisk until it reaches desired consistency. Taste and adjust flavor as needed.
In a large bowl, add the kale and top with tomatoes, carrots, pepper, apple, avocado, cooked quinoa, and help hearts. Serve with dressing on the side.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
Quinoa:
2 teaspoon extra virgin olive oil
1 1/2 cup quinoa rinsed
3 cup water
Dressing:
2/3 cup tahini
6 tablespoon fresh lemon juice
2 tablespoon pure maple syrup
1 teaspoon sea salt
1/2 cup water
Salad:
12 ounce kale chopped
11 ounce cherry tomato halved
4 carrot large, chopped
2 orange bell pepper chopped
2 Granny Smith apple chopped
2 avocado chopped
3 ounce hemp hearts

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove, Whisk

Nutrition
Calories: 381kcal | Carbohydrates: 40g | Protein: 13g | Fat: 21g | Saturated Fat: 3g | Sodium: 281mg | Potassium: 833mg | Fiber: 8g | Sugar: 10g | Vitamin A: 8510IU | Vitamin C: 90mg | Calcium: 125mg | Iron: 4mg

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American (691)
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AIP Diet (11)
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Dairy Free (612)
Diabetes Friendly (307)
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Keto (213)
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Paleo (219)
Postpartum (121)
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Reduced Fat (150)
Refined Sugar Free (684)
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