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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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Vegan Coconut Curry
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Vegan Coconut Curry

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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 Refined Sugar Free Soy Free Vegan Vegetarian
This vegan coconut curry uses butternut squash, cauliflowere, red bell pepper, carrots and coconut milk, plus all the traditional spices. It's served over cauliflower rice for added nutrition.

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Instructions
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for about 10 minutes, until golden brown. Reduce the heat to low after the first 5 minutes.
While the onions cook, in a small bowl mix together the garlic, ginger, curry powder, and salt. Set aside.
After the onions have cooked for about 10 minutes, add the butternut squash, red pepper, carrots, and chile to the onions, stir to combine, and cook for 5 minutes.
Add the coconut milk, cauliflower florets, and the spice mixture. Cover and simmer for about 20 minutes.
Meanwhile, to make the rice, shred cauliflower in food processor (or use box grater). Add coconut oil to skillet over medium heat. Cook cauliflower for about 1-3 minutes, or until tender. Stir in the chopped basil when done.
After the coconut milk mixture has been cooking for about 20 minutes, stir in the lime juice, kale and peas. Taste and adjust seasonings as needed.
Serve curry over cauliflower rice.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the curry:
2 tablespoon extra virgin olive oil
2 yellow onion small chopped
6 clove garlic minced
2 teaspoon fresh ginger grated
2 tablespoon curry powder
2 teaspoon sea salt
16 ounce butternut squash chopped
2 red bell pepper chopped
2 carrot peeled and sliced
2 red Thai chile thinly sliced (optional)
27 ounce canned full-fat coconut milk
12 ounce cauliflower cut into florets
4 lime 1/2 juiced, rest cut into wedges for serving
15 ounce kale ribs removed and sliced thin
9 ounce frozen green peas
9 ounce frozen corn kernels
freshly ground black pepper
Cauliflower Rice
2 tablespoon coconut oil
15 ounce cauliflower head
1 bunch fresh basil organic if possible, chopped

Cooking Tools Required
Can Opener, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Peeler, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 191kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Sodium: 520mg | Potassium: 913mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12117IU | Vitamin C: 151mg | Calcium: 140mg | Iron: 3mg

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Veggie Curry
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
6 servings
Veggie Curry

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4 out of 5 based on 4 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Serving Size: 6 ounces

Dairy Free Egg Free Gluten Free Nut Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This vegetable curry can be adjusted to your taste either spicy or mild. Please check curry for potential allergic ingredients and/or vegetarian compatibility.

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Instructions
Combine the coconut milk, yellow curry paste, and rice vinegar in a small blender. Blend until completely smooth. Set aside until ready to use
Add the oil, yellow onion, carrot, green beans, potato and cauliflower to a large nonstick skillet or wok. Cover, and heat to medium-high. Cook, stirring occasionally, for 12 to 15 minutes.
Remove the cover and continue cooking, stirring occasionally, until onion and cauliflower begin to brown, about 8 minutes.
Pour the coconut milk curry mixture into the skillet and continue cooking until much of the liquid has evaporated, about 3 minutes.

Cook Times

Active Prep20

Hands-On Cook23

Hands-Off Cook0

Passive0

Total Time43 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
14 ounce canned lite coconut milk
3 tablespoon yellow curry paste more or less to taste
1/4 cup rice vinegar
4 ounce green bean trimmed and chopped
2 Yukon Gold potato peeled and chopped
3 tablespoon coconut oil or avocado oil
1 yellow onion finely chopped
2 carrot chopped
1 head cauliflower medium, chopped into florets
1 teaspoon sea salt more or less to taste

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

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

Nutrition
Calories: 215kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 11g | Sodium: 491mg | Potassium: 657mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4710IU | Vitamin C: 63mg | Calcium: 57mg | Iron: 1mg

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Roasted Garlic Hummus
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Roasted Garlic Hummus

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Nut Free Soy Free Vegan Vegetarian
This homemade hummus is made with chickpeas, roasted garlic, and fresh lemon juice. Serve it with pita chips (fresh or crispy), or your favorite vegetables.

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

Instructions
Preheat oven to 400 degrees
Slice the garlic head in half across the middle (crosswise) and place both halves onto a large piece of foil (large enough to wrap around both parts). Drizzle the raw garlic with olive oil and seal the tin foil around the pieces to create a mini oven. Roast for about 30 minutes, opening up foil during last 5 minutes of cookingtime. Remove from oven and allow to cool until you are able to squeeze the cloves of garlic from the peel. Use more or less cloves to taste.
To make the hummus, add the chickpeas, lemon juice, roasted garlic, tahini paste, half of the olive oil, cumin, and salt to a blender. Blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.
Place hummus in a shallow bowl, drizzle with remaining olive oil and sprinkle with ground paprika.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the roasted garlic:
1 head garlic halved
2 teaspoon extra virgin olive oil
For the hummus:
30 ounce canned chickpeas drained and rinsed
6 tablespoon fresh lemon juice
1/2 cup tahini paste
4 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon Kosher salt more or less to taste
6-8 tablespoon water
½ teaspoon ground paprika

Cooking Tools Required
Baking sheet, Blender, Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula

Nutrition
Calories: 274kcal | Carbohydrates: 28g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 244mg | Potassium: 329mg | Fiber: 7g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 3mg

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

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Recipe adapted from:
Customer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 small crackers

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian
These tasty home-baked crackers contain quinoa, chia seeds, sesame seeds, flax seeds and oat. A great alternative to store bought.

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Instructions
Preheat oven to 300 degrees.
Crush almonds in food processor in short pulses.
Add remaining ingredients and process to get a homogenous mixture. If mixture is too thick, add a teaspoon of water at a time until a firm dough is achieved.
Using a rolling pin, roll dough between two pieces of parchment paper to 1/16 inch thick, or cracker thickness. Remove top sheet of parchment paper, then trasfer to a heavy duty baking sheet. Score if desired.
Bake for 30 minutes. Allow to cool, then break into pieces.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon chia seeds soaked in water for 15 minutes
½ cup quinoa soaked in water for 15 minutes
½ cup almonds
½ cup quick cooking oats
½ cup sesame seeds
¼ cup flax seed
¼ cup raw tahini
2 tablespoon water
2 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

Cooking Tools Required
Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, parchment paper, Rolling Pin, Spatula

Nutrition
Calories: 189kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 236mg | Potassium: 194mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

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Coconut Chive Flatbread
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Coconut Chive Flatbread

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 flatbread

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This flat bread is made with coconut flour for a gluten and grain free alternative to regular flatbread.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
In a mixing bowl, combine the flour, psyllium husk, dried chives, baking soda and salt.
Add the oil and water. Knead with your hands and form a ball. The texture should be soft and elastic, but not sticky. If the dough is too wet, add more psyllium husk. If it is too dry, add water.
Cut the dough into the according number of recipe servings. Roll into balls.
Place one dough ball between two sheets of parchment paper and use a rolling pin to roll it out evenly to approximately 8 inches wide. Repeat until the remaining balls of dough are shaped.
Very lightly grease a cast iron or non-stick pan and place over medium-high heat. Cook for 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Grease the pan as needed and repeat until all servings are cooked. Enjoy!

Notes
Leftovers
Stack between layers of parchment paper and refrigerate in an airtight container or storage
bag for up to five days. Freeze for up to one month. Reheat on a pan or in the oven for best
results.
Serving Size
One serving is equal to one 8-inch flatbread.
More Flavor
Add your choice of herbs or spices to the flour before mixing.
Serve it With
Grilled chicken, tofu, roasted chickpeas, fresh veggies and tzatziki sauce.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/4 cup coconut flour
5 1/2 tablespoon psyllium husk powder
1/2 cup dried chive
1/2 teaspoon baking soda
1 1/2 teaspoon sea salt
2 1/2 tablespoon extra virgin olive oil
2 1/2 cup warm water
For greasing the pan:
2 tablespoon extra virgin olive oil

Cooking Tools Required
12-inch nonstick skillet, Cast iron pan, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Rolling Pin, Top Stove

Reheating/Serving Instructions
Heat in a hot pan set over medium heat, or in the microwave until warm.

Nutrition
Calories: 136kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 438mg | Potassium: 5mg | Fiber: 9g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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Persian Khoresht Sabzi (Herb and Bean) Stew
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Persian Khoresht Sabzi (Herb and Bean) Stew

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Recipe adapted from:
Customer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 1/2 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This recipe was contributed by a Foodom customer, so it could be included in their weekly meal prep.

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Instructions
Pre heat broiler to low and broil eggplants about 15 minutes per side. Place in colander and allow to drain.
Meanwhile, in a large pot, heat the olive and add the sliced leeks, sauteing until golden. Add green onions and sauté a couple more minutes, then add the celery root, celery, and sunchokes, sauteing an additional 10 minutes.
Add the chard, saute for a few minutes, then all the herbs, reserved eggplant, beans, spices, Persian lemon (if using), and water. Bring to a boil, turn down to a high simmer and cook for 45 minutes. Add lemon juice.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook45

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
14 ounce canned red kidney beans rinsed and drained
5 eggplant medium
1/4 cup extra virgin olive oil
2 leek white parts only, sliced into half circles
1 bunch green onion finely chopped
2 celery root small dice
4 stalk celery with leaves, chopped
5 sunchoke (Jerusalem artichoke) chopped
1 bunch chard roughly chopped
1 bunch Italian parsley chopped
1 bunch fresh cilantro chopped
1 bunch fresh dill chopped
16 cup water
1/4 cup fresh lemon juice
3 bay leaf
1 1/2 tablespoon Kosher salt
1/3 cup fresh mint
1 1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
3/4 teaspoon ground turmeric
pinch ground cardamom
1/4 cup fresh lemon juice
Optional:
3 dried Persian lemon pounded

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

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

Nutrition
Calories: 219kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1387mg | Potassium: 1278mg | Fiber: 13g | Sugar: 13g | Vitamin A: 2889IU | Vitamin C: 41mg | Calcium: 150mg | Iron: 4mg

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Thai Cucumber Salad with Basil and Peanuts

Thai Cucumber Salad with Basil and Peanuts

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For the dressing:

For the salad:

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Vegan Coconut Curry

Vegan Coconut Curry

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Ingredients

For the curry:

Cauliflower Rice

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Veggie Curry

Veggie Curry

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Ingredients

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Roasted Garlic Hummus

Roasted Garlic Hummus

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Ingredients

For the roasted garlic:

For the hummus:

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Quinoa Crackers

Quinoa Crackers

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Coconut Chive Flatbread

Coconut Chive Flatbread

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Ingredients

For greasing the pan:

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Persian Khoresht Sabzi (Herb and Bean) Stew

Persian Khoresht Sabzi (Herb and Bean) Stew

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